– Fanny meets Farmy –
Only a couple of weeks ago I discovered the power of miso paste, a paste that originated in Japan and is made from fermented soybeans. Not only does it make a great base to a simple and delicious soup, I also started using it in many other recipes that called for vegetable broth. It is fascinating, how a tiny substitution manages to change the entire flavour of a recipe and enhance the experience of eating it to a whole nother level.
Naturally, when Gabriela from Farmy asked me to create a Miso recipe for them, I was up for it straight away. I mean I love Miso paste and I actually already use the Miso they sell on Farmy anyways so why not, right?!
For the whole month of February, Farmy has got a soup theme going on, I mean I get it is still pretty cold around here and soups are delicious hence I didn’t mind at all to create a soup recipe for them. I was thinking about making a pearl barley soup with miso paste, however, I then spotted those delicious buckwheat spaghetti on Farmy.ch, so I decided to keep it slightly traditional and go with a miso noodle soup. However, I am surely not claiming that this is the traditional way of preparing Miso soup, it definitely isn’t, that’s just how I like to make it.
The perfect healthy dinner for a busy weeknight.
Anyways, now that that’s clear I am just going to continue with the recipe, which btw is incredibly delicious yet super easy tor prepare, thirty minutes, a pot, a hanful of ingredients and a tiny bit of patience, that is all you need to create this delicacy.
- 1 clove garlic, minced
- 2 tbs Miso Paste
- 700ml water
- 1 tsp nori flakes (optional)
- 1 carrot, sliced
- ½ head of broccoli
- 100g shitake mushrooms
- 100g buckwheat spaghetti
- 1 red onion, thinly sliced
- 100g tofu, in 6 slices
- 2 tbs sesame seed
- coconut oil
- In a large saucepan heat up some coconut oil, sauté the garlic in the coconut oil for two minutes add the onions and sauté for another minute.
- Add shitake mushrooms, sliced carrot and broccoli and sauté for 2-3 minutes. Pour in the water and add the miso paste as well as the nori flakes. Cover with a lid and let the mixture come to a simmer. Simmer for 10 minutes.
- Meanwhile pour the sesame seed onto a plate and season your tofu with salt and cover it in sesame seed. Heat up some coconut oil in a frying pan and fry the tofu over medium heat for four minutes on each side.
- When the soup has been cooking for 10 minutes add the noodles and let it come to a boil. Cook the soup for another 7-8 minutes (or however long your choice of noodles takes to cook).
- Distribute soup over two bowls and top of with the sesame tofu. Drizzle with Sriracha or any other hot sauce if you like.