I was chatting to a few mums in my mothers group the other day about quick and healthy lunches and I told them about my 2 minute miso soup. It is really easy, quick, and really healthy. I was actually teaching my naturopathic students about the benefits of fermented food a few weeks ago – of which miso is one (but that’s another blog post!). I buy the one from the supermarket (Asian section) but you can also get it from health food stores and obviously Asian grocers. As it is fermented, it lasts for ages in the fridge. I have also discovered that miso doesn’t have to be made from soy. It can be made from any grain, and so it still can be eaten by people who avoid soy.
You can also make this as a “2 minute noodle” work lunch, where you put all the ingredients in a large jar, and then at lunch time you just add boiling water, shake it up and – hey presto – you have a yummy lunch. If doing it this way, I would put 2-3 teaspoons of miso paste in the jar rather than 1 tbsp so it dissolves easier.
Ingredients: (serves one, plus a toddler)
1 heaped tbsp of miso paste
1-3 tbsp fish sauce (or soy sauce) depending on how salty you like it
enough water to fill your soup bowl
chicken stirfry strips (or beef) (you can leave this out if you want it to be vegetarian). OR sometimes I put frozen prawns in there as another option.
whatever vegies you have (a combination of…)
1/2 grated carrot
1/2 grated zucchini
small handful of dried shitake mushrooms
1/2 cup frozen peas and or corn
capsicum (chopped finely)
(basically anything that will cook quickly)
handful of rice noodles
fill up your soup bowl with water and pour into saucepan
dissolve the miso into the warming water
add in the vegies and meat, bring to the boil
Add in the fish sauce, and the rice noodles
Boil rapidly for 5 mins and serve
I would love to hear if you make this. Please leave a comment below if you do!