When Glen and I lived in Japan in 2010, we fell in love with the warmth and soul-buzz that came from a glorious mug of miso.
These days, we try to avoid soy- making exceptions for edamame, the occasional tofu dish if we’re out and about, and of course, our beloved miso. There’s something just so magical about it; the way it moves in the pot on the stove, and the instantaneous comfort you feel after taking a small sip.
We love the simplicity of Japanese flavour. Less is more, for sure.
This is a yummy soup that Glen whipped up a few weeks ago, and I thought that with this cooler weather, you might like to give it a right old crack yourself!
Hard boil eggs for ten minutes.
Cook the noodles in boiling water on the stove.
We used udon here, but most of the time I’m more partial to soba noodles (the 100% buckwheat variety).
Drain noodles, and coat in sesame oil, in a bowl. To this bowl, add sliced spring onion and 1 TBSP sesame seeds.
For every 1 litre of water, add 30ml of tamari. Bring to the boil, and then turn off the heat.
Add 1 TBSP organic miso paste (for every litre of water) to the liquid. Break up the miso with a wooden spoon and allow it to float around and do it’s weird crazy fermented looking thing.
Place noodle salad and halved eggs in a bowl. Pour miso soup over top. Garnish with sesame seeds.
You could also garnish with ripped nori. Make this soup more wholesome by boiling root vegetables with the water and tamari (potatoes, carrots, parsnips).
Dig out your chopsticks and enjoy!