Miso Soup is the ultimate winter warmer – a healthy, tasty Japanese soup that soothes the soul on a cold day!
The great news is it is really easy to cook a classic miso soup from scratch. Once you have that nailed, miso soup (or soups with a miso base) are fun to customise by adding extra ingredients or additional toppings.
The first time I tasted miso and tarragon together, I immediately thought of roast chicken. There was something about the umami and herb combination conjures up flavours of roast dinners, which was the inspiration behind this warming broth. Familiar flavours but with a twist of miso for depth and nutrition.
Pairing colours when cooking is always fun; especially when it is as vibrant as this green soup. This punchy pea and spinach soup is packed with fibre and flavour, vegan, gluten free, and is a freezer raid meal that always tastes fresh.
Miso is rich in essential minerals and a good source of various vitamins and as a fermented food provides the gut with beneficial bacteria that help us to stay healthy. However, it is important not to boil miso paste if you want to enjoy the full flavours and nutritional qualities of miso.
Chances are, if you like miso, you will love miso soup!Here's how to make miso soup from scratch using pure miso paste.While instant miso soups - like our range of packets of instant miso sachets - are very convenient when you're on the go or short on time, making miso soup from scratch is deeply satisfying and surprisingly quick so if you want to make the real thing, do give it a go, it is well worth the extra effort. My recipe below is a vegetarian one…
Comforting beef and sweet carrots, enhanced by the savoury miso soup base, it has hints of french onion soup and Irish hotpots. As always, super quick to make from leftover roast meats and vegetables. The dark brown flavours are balanced with the blend of white and red miso, creating a super tasty dark liquor akin to the best gravy you have ever tasted!