Making broths is something I’ve become to love in 2020, especially as we moved into the colder months. And adding miso is an absolute no-brainer. For those that don’t know, miso is a Japanese paste produced by fermenting soybeans with a mould called koji. It is rich in essential nutrients including B vitamins, vitamin K, E and folic acid. Not only that but miso has prebiotic properties (it is amazing at keeping gut bacteria happy) because of the fermentation process and it also contains probiotics, which repopulate the gut with beneficial bacteria. I add it to broths, creamy pasta sauces or mix with soy and lime for stir fries.
Image credit - triedandtruerecipe.com
Ingredients
Broth
30g dried porcini mushrooms
3 tbsp miso paste (I use organic Yutaka)
1 litre water
2-3 tbsp tamari soy/soy sauce (I use Yutaka)
4 cloves garlic finely diced
1 tbsp fresh ginger finely diced
Add in
400g wild mushrooms (try to include shiitake and oyster but chestnut are good if you can’t find)
120g baby spinach
4 tbsp of chopped spring onions
2 handfuls of coriander (I love it so I use loads)
2 tsp fresh chilli (depending on how spicy you like)
400g soba noodles (can use any noodles but I like soba)
Recipe
Place the dried porcini mushrooms in a bowl and cover with hot/boiling water. Allow it to sit for 10-30 minutes. Strain into a saucepan and reserve the mushrooms for another recipe or to add back into your noodle bowl when serving.
Bring the mushroom broth to a gentle simmer and stir in the wild mushrooms, garlic and ginger. Remove from heat.
In a separate bowl whisk together the miso paste with a couple of spoonfuls of the hot broth. Once incorporated add it to the pot with the soup together with the tamari/soy.
Meanwhile cook the soba noodles in a separate pot until al dente - around 4 minutes. (Do not cook them in the mushroom broth as they contain lots of starches that will cloud the broth and throw off the flavour).
Divide the noodles between 4 bowls and top each with some of the baby spinach. Ladle the mushroom soup with the mushrooms on top and garnish with the coriander, spring onions and chili to taste. Serve hot.
