This recipe uses the brown rice miso from Cooking with Koji. Yoko, the woman behind this local Victorian business ferments the miso the traditional Japanese way. Unlike the stuff you get at the supermarket this is the real deal and is fermented for over a year. It adds both flavour and nutrition to this soup. With the addition of bone broth, this soup is the perfect nourishing dish for the cooler months of winter.
Ingredients
4 cups bone broth (or veg stock)
1/4 cup coco aminos
1 Splash apple cider vinegar
1/4 cup tahini
2 tbsp brown rice miso paste
2 tbsp hot chili oil
1/4 cup dried mushrooms (optional)
1 inch fresh ginger (grated)
2 cloves garlic (minced)
2 carrots cut into match sticks
1 head of brocolli cut into florets
1 cup shredded purple cabbage
4 serves soba noodles
4 tbsp coconut oil
1.5 cup mushrooms
2 spring onions (chopped)
2 tbsp sesame seeds
1/4 cup fresh coriander (chopped)
4 soft boiled eggs (halved)
Method
1) Soak the dried mushrooms in warm water for at least 20minutes.
2) Preheat the oven to 180 degrees. On a baking tray combine the coconut oil, mushrooms, 1 of the spring onions, sesame seeds and a pinch of salt. Transfer to the oven and roast for 15 minutes, stirring halfway through cooking, until the mushrooms are golden.
2) Meanwhile in a large saucepan fry off ginger and garlic in oil.
3) Combine the broth, 3 cups water, coco aminos, vinegar, tahini, miso, and chili oil in a bowl. Mix well and add to the saucepan. Add the dried mushrooms (if using) carrots and brocolli. Set over medium heat on the stove and bring to a simmer, reduce the heat to medium-low and simmer for about 15 minutes, until the veg are cooked. Add the cabbage towards the end.
4) Cook the soba noodles in a large pot of boiling water for about 3-4 minutes. Drain, rinse and set aside.
5) Serve the miso soup over the noodles and top with the roasted mushrooms, additional chili oil, boiled eggs, coriander and the last spring onion.