For those of you who are new to Miso, it is a thick paste made from fermented soy beans. Miso is traditionally eaten daily in Japan (in a variety of ways including soup) for it’s profound anti-ageing, digestive and nutritional benefits. I eat it because it’s damn tasty, good for you, versatile and really cheap! : ) Miso soup usually contains seaweed and sometimes tofu but you can add anything you want really.
- 2 spring onions, finely chopped
- 2 handfuls of baby spinach
- 3 cups of water
- 2 tbs white (shiro) miso
- bean thread vermicelli (cellophane/glass noodles)
I bought this Miso from Woolworths for just $2.79 and the package yields 33 servings! In the past I have tried using ‘brown miso’ but this white miso is definitely the way to go for soup I think.
- Soak vermicelli in a bowl of cold water for 15 minutes
- Place 3 cups of warm water in a pan and bring to the boil
- Reduce the heat, add the miso and stir until dissolved
- Add spinach, spring onion and noodles and leave for one minute
- Remove from heat and serve immediately
Great for lunch or snack between meals! Enjoy!