Miso is a traditional Japanese fermented soy food that is revered as it is a rich source of gut healing beneficial bacteria, antioxidants, and nutrients including Vitamin B2, vitamin E, vitamin K, calcium, iron, potassium, choline and lecithin. This nourishing broth can be thrown together in under 15 minutes using leftover vegies and home madestock.
20g dried porcini mushrooms- soaked to rehydrate
1 red onion
5cm piece of ginger
1 heaped teaspoon miso paste
800 ml chicken stock/bone broth
6 radishes or pea shoots
rice or white wine vinegar
green veg- broccoli, kale, bok choy
150 g mixed mushrooms- enoki, chestnut, shiitake
tofu or shredded chicken (optional)
Soba or rice noodles (optional)
Slice onion and saute on a medium-high heat with 1 teaspoon of sesame oil until dark golden, stirring occasionally, while you peel and matchstick the ginger. Reduce the heat to medium-low, then add the ginger,stock, and pre soaked porcini.
Cover and simmer gently for 20 minutes. Halve the radishes, put them into a bowl, toss in a splash of vinegar and a small pinch of sea salt and leave aside to quickly pickle.
Add chopped green veg, mushrooms & optional protein/noodles. Re-cover and cook for 4 minutes (longer if added optional extras). Stir through miso prior to serving- note its important not to boil miso as it will lose its nutritional value. Serve in bowls topped with the radishes/shoots. Season to taste- I like to add chilli on cold nights for added warm