Miso Soup with Kombu Flakes
Buck up your winter season with the ultimate seaweed comfort food in this recipe from co-founder Xa.
Time 2 hours prep (including soaking time), 30 mins cooking
Time 30 mins prep, 30 mins cooking time
The perfect union of earth and sea in a bowl - iodine rich, this liquid nourishment will have you back on your feet in no time. Be patient, there is a bit of preparation here, but it will pay you back in kind.
- 1 tbsp Kombu flakes
- 50g dried mushrooms (choose shitake variety for a stronger flavour)
- 1 litre water
- 2 carrots, peeled and finely chopped
- 1 large onion
- 1 large potato, peeled and sliced
- 1/4 cabbage, finely shredded
- 1 thumb piece fresh ginger, peeled and finely chopped
- 3 cloves garlic, peeled and finely chopped
- 2 litres dashi stock
- 1 tbsp brown rice miso paste
- 1 tbsp rapeseed oil
- 2 spring onions, sliced in rings
- 1/2 red pepper, finely chopped
Dashi Stock Method
- Measure out the water and put it in a pan with the Kombu flakes to soak for a couple of hours.
- Bring the pan of water almost to the boil. Just before it's about to boil, remove from the heat and sieve through a fine muslin or sieve, and set aside.
- Add the mushrooms to the liquid and bring to boiling point. Simmer for 20 minutes. Allow to cool and set aside.
Miso Soup Method
- Place a large saucepan on a medium hot ring. Put the oil in the pan and when hot add the onion. Turn the heat down and sautee gently, until translucent.
- Add the ginger and garlic and sweat for a few minutes.
- Incorporate the miso paste, stirring well before adding the dashi stock, carrots and potato.
- Heat the soup making sure that it does not boil. Cook for about 15 minutes then add the cabbage.
- Cook for a further 10 minutes until you have a minerally comforting broth.
- Garnish with spring onions and peppers.
Adapted from The Seaweed Cookbook, Michael Joseph, Penguin.