Hello! I can’t quite believe that summer is near to autumn, that my beautiful girl is over six months old and raring to crawl, sucking on fruit and licking cucumber, so strong and vibrant and sweet-hearted. Life is FULL. I haven’t been able to post as much as I would have like to, but that’s okay, I’m coping with a lot, and I AM DOING WELL (it is so hard to admit that, right?! All too often we feel we are never ever doing enough, it drives us on but can empty us out and so must be challenged and kept in check because it spreads like knotweed!). But before summer is past I wanted to share one of our favourites, this quick miso soup. It’s so easy to make, so versatile and such a nourishing and uplifting meal or snack. Have it as a broth as a pick-me-up, in a mug or a bowl, or add earthy beans such as turtle or black-eyed, with or without noodles, and bread (try this seeded buckwheat bread recipe) for a meal. We eat it so often, it’s our go to fastest snack or light meal year-round and always hits the spot. You can have it at its simplest, which for me is just miso, bouillon powder (go easy if using vegetable water), tamari and black pepper (with hot filtered water, best when vegetable water from kale or other greens…), or make the stock a (vegan) dashi by soaking seaweed (kombu) overnight and adding the water to soaked dried shitake mushroom water (check out this recipe by the Kitchn, a reliable broad-ranging site for cooking advice and recipes). Add vegetables, whatever you have to hand or in season, sautéed mushrooms, some sea vegetables or seaweeds, noodles, maybe a dash of sweetness… here I have kept it simple and have used two beautiful seasonal legumes that came in my organic box and that are so fresh and lovely to eat and work with, purple mangetout and peas.
I rarely have mangetout, I always hear my mother’s voice echoing down the years warning me against them, telling me that they are coated in chemicals and unethically grown, but this lot of lovelies were locally grown down the road, organic and so very beautiful! Make sure to cut or tear the stringy bits off, and to cook them to your taste. I can’t resist a crunch but they’re beautiful tender and the same goes for the peas.
I love the way that the miso clouds the broth, stir it with your spoon and soon it will cloud. Miso is just the most wonderful nourishing probiotic food I adore it, it makes you feel so good ♥
- 2 heaped tbsp miso - I use rice miso or hatcho (soya) not barley
- 1 tbsp bouillon powder, low salt (if salty adjust tamari)
- 1/2 tbsp sea vegetable/ seaweed, optional
- 2 large mugs of filter water - for best results use vegetable water from cooked veg such as kale
- Finely ground black pepper to taste
- 3 tsp tamari
- Mangetout, de-stringed and chopped
Heat the water and bouillon on a medium heat. Chop the mange tout, taking off the stringy sides and pod the peas and add to the broth, cooking for a few minutes, or if you like less crunch, a few minutes more. Rinse the sea vegetable of salt and add to the broth. Add a dash of cool or warm water to the miso and stir into a pourable mixture, then add to the soup and serve, seasoning to taste with black pepper.
we’ve been watching… Twin Peaks season 3
we’ve been listening to... Burl Ives Lullabies
I’ve been reading… What Mothers Do, especially when it looks like nothing by Naomi Stadlen