The first time I ever had miso soup was at the same place I had veggie sushi in Glasgow on Byres Road. It was Glasgow's first authentic Japanese Sushi restaurant, sadly it only lasted a year. When it first opened D and me would go there for a treat or take friends there when they came up to visit either of us. There were not many places we ate out at and at the time there were not that many vegetarian and vegan places to eat out in the evening either. The beauty of this Sushi place whose name escapes me, it was the mid 1990s then of course, it offered up vegetarian options that accidentally happened to be vegan too, not that I am vegan.
We would always begin with a very light Miso soup. It always had soft tofu, wakame and spring onions in it.
Well I have had a few of those miso sachets here you just add water and drink but fancied making some at home from scratch with my jar of miso paste, then I got carried away and started throwing in greens from the fridge and freezer as I realised we had more of an appetite.
I've been wanting to use this bowl with a fish head on the inside and tail on the outside for a long time. Its quite deep and I had not reason to use it before, I was even contemplating just filling it up with some pot pourri just to make the most of it. But making this big bowl of miso with greens gave me the opportunity to bring it out of the cupboards. Then when I went to wash it, I knocked a bit of the tail, how blinking typical. D glued it back for me, but I am disappointed in myself as I am not the one with the butter fingers in our home.
I am sharing this with Eat Your Greens with is co-hosted by myself and The Veghog who is this months host and Healthy Happy Green Party.
Optional: 5g sea vegetables, re hydrated in water
2 tablespoons Clearspring Genmai miso aka brown rice miso paste (from Suma Wholefoods) or similar
1 tablespoon Tamari or soy sauce
160g asparagus spears (sea asparagus or samphire), sliced in three pieces
120g edamame beans, soy beans, broad beans and peas (or mixture of all)
Pinch of salt to taste
Optional: Chipped Spring onions and fresh coriander, minced to serve
In a pan, boil the water. When it begins to boil, stir in the miso paste that has been diluted to a thick paste.
Stir in the soy sauce, and asparagus and simmer for a couple of minutes.
Stir in the beans and simmer for two minutes along with the sea vegetables that have been drained and salt to taste.
Turn of the heat , then ladle between 4 bowls, garnish with optional sliced spring onions and coriander if using.