It’s a cold, rainy and all together turgid December day. I’ve stayed up too late for too many nights in a row now and the only thing holding off illness is adrenalin and survival instinct. What can I eat to make my self feel as though I’ve spent a week in a health spa doing pilates? – Enter Miso Soup! – this fermented soya paste is imparted with the collected wisdom of a thousand generations of Japanese mothers.
According to Madhur Jaffery, Miso is so rich in oestrogenic compounds that, by drinking a bowl every day, she has staved of the need to take HRT for the menopause. I heard this on Radio 4 so it is a gospel fact.
I dissolve a good sized spoonful of quality miso in a bowl of Dashi stock. Dashi stock can either be made from scratch (which I will cover in another post), or be made from a dashi stock powder but make sure to avoid ones with MSG, a good bouillon powder is actually fine too. I’ve recently noticed that at least one high-end supermarket now sells Dashi stock in liquid pouches but for me this would get quite expensive.
Then all you do is add a little diced tofu and some spring onions and ´hey presto´ a enormously tasty, heathy meal that may give you Jedi powers, and will certainly make you more beautiful and clever.
This is the Miso I’m using at the moment. It’s technically a red miso not a Hatcho, but I love it. You can also buy little tiny sachets of miso soup, with a little seaweed in to jazz them up, which you simply pop in a mug and add hot water to. A cup-a-soup for the discerning gourmand. Some are better than other but they’re great for a mid afternoon pep up and make an easy edition to a bento box lunch.
[kindred-recipe id=”1531″ title=”Simple Miso Soup”]