Nicky’s One Pot Miso Soup
The lovely Nicky Clinch just made this beautiful soup on my Facebook Live and I know lots of you wanted the recipe so here it is. It’s the dream one-pot meal for busy weeks, and it’s filled with veg, making getting your five-a-day so easy! I’m going to be making lots of this in big batches and freezing it for those evenings that I don’t have time to cook….
2 White Onions (Roughly chopped into medium chunks)
2 Carrots (Peeled and finely cut into quarter moons)
1 Cup Pumpkin or Squash (Peeled and finely cut into similar size as carrots)
1 Leek (Finely sliced into half moons)
2 Cups Fresh Spinach Leaves (Washed and roughly chopped)
1 Cup Red Cabbage (Very finely sliced for topping/garnish)
Fresh Coriander (Garnish/Topping)
100% Soba Noodles (Pre-cooked, not too soft)
1 Can or Jar of Chickpeas (If you can get the ones in the glass jar even better than can)
1 Cup Dried Shiitake Mushrooms
1 Strip Kombu Seaweed (or a stock cube)
2 tablespoons of Brown Rice Miso Paste
Toasted Sesame Oil
2. Add whites of leeks. Add another pinch of salt and mix in well. Fry on medium heat for a few minutes.
3. Then add carrots and pumpkin/squash make sure everything is coated well in oil, turn heat down to low and put lid on. Leave for veg to start melting and as much of their own juices to come out. Approx 10min – keep an eye on it though so it doesn’t catch.
4. Once the veg have started to melt and lots of juice is extracted add boiling water to cover. Simmer with the seaweed for another 5-7min until veg are soft but not falling apart.
5. Add noodles & chickpeas. Once all veg are cooked turn off heat.
6. Take out some broth and put in a separate bowl and dissolve miso paste in it then add back to the soup to mix in well Remove the seaweed .
7. Season with a few teaspoons of tamari, a drizzle of toasted sesame oil and some fresh coriander, then sprinkle the red cabbage, spinach and sprouts on the top of the bowl.