If you’ve been following me for a while, you’ve probably seen I often use miso in my recipes and if you never heard of it, I am sure you are wondering what it’s all about.
Miso is a fermented paste, usually made with soybeans, grains, salt and koji (mold) and it’s a staple ingredient in Japanese cuisine.
I often use it instead of salt or stock cubes for soups or baked vegetables because it gives them that unique umami flavour.
Introduction done, let’s see how to use it. To do so, today I am sharing with you a very special recipe, my friend Maggie’s noodles & miso soup: restaurant standard, tested and approved by The Cooking Flea, so you better take note!
300g firm tofu
4 spring onions
1 piece of fresh ginger
2 garlic cloves
1 red chilli (deseeded)
8-10 chestnut mushrooms
½ head of broccoli
1.5lt vegetable stock
2-3 tbsp brown miso paste
Sesame oil for cooking
Coriander and sriracha for serving
Begin with frying off the cubed tofu in sesame oil in a frying pan until crispy.
Chop up the spring onions, dice the ginger, garlic cloves and red chilli. Put these in a saucepan with 5 tablespoons of toasted sesame oil. This is the base of the noodle soup.
Chop up the mushrooms, the carrot and add to the pan. Then pour 1.5L of veggie stock and let it simmer for about 10 minutes. Add in the broccoli florets or any other veg of your choice then the tofu to finish with.
Meanwhile, in a separate saucepan, put the noodles on to cook according to the instructions on the package.
After all the veggies are cooked, turn off the heat and stir in 2-3 tablespoons of brown miso paste, depending on how much umami you like. Squeeze in 1 lime juice.
Once ready, drain the noodles. Place these at the bottom of the bowl and spoon in the broth.
Top with fresh spring onions, coriander and sriracha for a spicy note.