Updated: 6 days ago
when i was in primary school my dad and step mum got SUPER into macrobiotic cooking, so miso was a key feature in a lot of my meals growing up. miso is a traditional japanese seasoning made by fermenting soybeans, salt and koji, but there are lots of different variations. this recipe uses brown rice miso and home made veg stock to create a rich soup base full of umami and nutrients! as a fermented food, miso is great for gut health.
i really recommend making your own stock. knorr just does not have the range... i mix together onions and garlic, root veg (parsnips, carrots etc), greens (kale, celery (insert *the flavour* gif), leeks, parsley, broccoli stalks- a perfect way to reduce food waste), seaweed (sea moss and kombu) and shitake mushrooms, cover with water and boil on low WITH NO ADDED SALT for as long as you have time for (at least half an hour). this draws all the flavour and nutrients out into the water to make sure your stock is full of flavour. i add sea moss for the health benefits (it contains 92 out of 102 minerals our body needs!), but also as a thickener, to give the mouth feel of a more meaty stock.
making the stock takes time, but the dish itself is super quick and easy. this serves 3.
as ever, please replace fresh herbs/spices with dried eg fresh ginger root for 1 tsp dried ginger.
3 cups veg stock (homemade or shop bought)
1 pack udon noodles
1/4 cup wakame seaweed (available from most asian supermarkets)
1 carrot, cut in matchsticks
2 cups green veg, roughly chopped
6 chestnut mushrooms, sliced
1 chilli, finely chopped
1tbsp sesame oil
1 spring onion, sliced
1 onion, sliced
3 cloves of garlic, diced
1 inch peeled ginger root, grated
2 tbsp brown rice miso (or any miso)
splash of tamari or soy sauce
2 carrots, grated
1/2 inch ginger, finely grated
1/4 red cabbage
2 tsp sugar (i use coconut sugar)
1 cup apple cider vinegar or rice wine vinegar
1. heat the vinegar and sugar on a low heat, stirring until the sugar is dissolved. mix with the rest of the ingredients for the topping and place covered in the fridge.
2. fry the onions in the sesame oil until translucent and starting to turn brown.
3. add garlic, chilli and ginger until fragrant (about 1 minute).
4. stir in the mushrooms and carrot matchsticks and fry for about 2 mins.
5. add the spring onion, wakame and stock and leave to simmer for 5 mins. do not bring to the boil!
6. add the miso, udon noodles and soy sauce and simmer for a further 5 mins or according to packet instructions. add the green veg just before serving.
6. serve topped with the quick pickled carrot and cabbage. enjoy!
feel free to add tofu, tempeh or another plant based substitute for a more filling meal.