Nothing like a filling and savoury homemade miso soup when you don’t have much time or ingredients to cook.
- Kombu seaweed (about 5-6 big pieces)
- half a package of Soba noodles
- 3 carrots
- half a zucchini
- half a fennel
- 2 cm of fresh ginger
- 1 cm fresh turmeric
- 2 tsp black miso paste
- boiling water
Optional: fried tofu cubes
- 250g of firm tofu
- 1 tbsp of sesame oil
- 2 tbs of Tamari or Shoyu sauce
- Black pepper
- Some coconut oil
- Heat about 1,5 liter of water
- Put the Kombu in the boiling water and leave to simmer.
- In the meantime, drain the water from the tofu (using either your hands to squeeze the tofu (fast version) or placing the tofu between two plates and putting a heavy object on the top plate and wait 30 minutes to free the excess water).
- Cut the tofu into cubes (approximately 1-2 cm).
- Mix the other ingredients for the tofu cubes in a deep dish.
- Add the tofu cubes to the mixture; making sure all sides are well coated.
- Wash, then slice the vegetables in julienne.
- Peel the ginger and slice.
- Peel the turmeric.
- After the Kombu has simmered for about 10 minutes, add the ginger, carrot, fennel and turmeric, leave to simmer.
- In the meantime, fry the tofu with coconut oil in a frying pan or wok until it’s nice and crispy.
- After 5 minutes of simmering the Kombu and the vegetables, add the zucchini.
- After 5 more minutes add the noodles (mine needed to simmer 5-6 minutes in boiling water).
- In the meantime, prepare 1 tsp of miso with some hot water in two separate bowls.
- Once your noodles are perfectly cooked (al dente), turn of the heat source, take a skimmer (‘serving spoon with holes’) to take out the noodles and vegetables and divide them over the 2 bows with miso. Mix well. Add some of the stock. Finish with the fried tofu and some black pepper.
You can keep the stock for soup or sauce, in your freezer or fridge (couple of days). You can use any vegetable you like, I used what I had in my fridge. Also, if you don’t want to fry the tofu, you can simply cook it along with the vegetables for about 10 minutes.
Important: don’t leave any noodles in the stock to heat up at some later stage: as they will become all mushy. So if you cook for more than one meal, simply boil your noodles in a separate pot and drain them, rinse with cold water and use the desired quantity. I did an easy version in order to save time and water.
Om shanti -ॐ शान्ति