Nourishing One-Pot Miso Soup with Mochi Croutons
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This soup is an all time staple in my life. It is my go to meal if I or anyone in my family is fighting off illness, feeling fatigued or if I’m having one of those days/nights when I just cannot be bothered to cook. It is so simple that I literally just throw everything into one pot but at the same time it is full of so much unbelievable healing powerful energy, nourishment and nutrition that I feel the goodness from it almost instantly. And if either one of us is sick, having it daily for a few days is one of the best ways I know to boost the immune system, give that deep long lasting life-force and energy and some magical natural healing power too!
I’ve talked about Miso before and how it is also a super-food but maybe not as trendy or gets as much attention. But it is totally AWESOME!
- 2 White Onions
- 2 Medium Carrots
- 1/4 Squash
- 70g Kale or Pak Choy
- 1/2 Cup Dried Shitake Mushrooms
- 3 -4 Stalks of Spring Onions
- 2-3 Strands of Wakame Seaweed (cut into very fine pieces with scissors)
- 1 Piece of Kombu Seaweed (The length of your forefinger)
- 2 Blocks of Mochi
- 3-4 Tbls Brown Rice Miso Paste
- Sea Salt
- 1 Pack of Brown Rice Udon Noodles
- Water or Vegetable Stock (See my Nourishing Life Giving Stock recipe)
- 1-2 Tbls Tamari (GF) or Shoyu
– Pre-heat oven to 200degrees
– Cut the onions into medium sized chunks and the carrots into 1/2cm width whole moons or circles and the squash into medium sized chunks. Strip the Kale and cut into small/medium sized pieces or if using pak choy roughly chop into chunky pieces.
– Throw the onions into a medium sized cooking pot along with carrots, shitakes, kombu and wakame seaweed. Make sure the wakame is cut into very small pieces with some scissors first as it expands a lot in the water and you don’t want big slimy pieces of seaweed to eat later on!
– Add water or vegetable stock to 3/4 full of the pot and 1-2 good pinches of sea salt and put on a high heat. Bring up to a boil and then turn it down to a simmer
– Add the carrots and squash and let it all simmer with the lid on for at least 10-15min or until the carrots are nice and soft
– In a baking dish put the 2 blocks of Mochi in oven for approx 7-10min or until they have puffed up. Then immediately take them out and cut them up into crouton sized chunks
– In a separate pot, add boiled kettle water and once the water is rolling add rice noodles and simmer for 7-10min or until noodles are soft but not mushy. Drain and immediately run under the cold water tap to stop the cooking process
– Back to the soup, once the veg are nice and soft, add Kale or Pak Choy and let it simmer for another 3-5min then turn off the heat completely
– In a small separate bowl, ladle out 2 spoonfuls of broth. Add Miso Paste to this bowl and dissolve it well in the broth so it is a clear dark liquid. Make sure there are no lumps
– Then add to the soup pot and mix in. Add the tamari or shoyu. Stir well
– One point: Miso should NEVER be added whilst the soup is cooking, this kills the powerful enzymes and goodness of Miso. It should only ever be added once the soup is cooked and the heat has been turned off
– Have a taste? Do you need it stronger? Then dissolve another tbls of miso in some separated broth and add again. Make sure you don’t add too much miso as it is very very salty and if you have too much you could end up feeling very tense afterwards instead of good
– To serve up, place noodles into each serving bowl then ladle soup on top. Add croutons equally to each portion and sprinkle roughly chopped spring onions on top for garnish
– Lastly drizzle a small amount of toasted sesame oil over each portion.
Voila! It’s ready! Enjoy every single mouthful then sit back and let this magical powerful meal do it’s work
n.b. If you are wanting a quicker version, maybe just for breakfast, then leave out the noodles and just have the soup and mochi. Or even just the soup! Enjoy x