Miso Soup with Kombu Flakes

Mara Miso Soup with Kombu Flakes Kombu kelp 50g pouch - add to basket

Buck up your winter season with the ultimate seaweed comfort food in this recipe from co-founder Xa. 

Serves 6

Dashi Stock:
Time 2 hours prep (including soaking time), 30 mins cooking

Miso Soup:
Time 30 mins prep, 30 mins cooking time

Easy

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. 

INGREDIENTS

Dashi stock

  • 1 tbsp Kombu flakes
  • 50g dried mushrooms (choose shitake variety for a stronger flavour)
  • 1 litre water

Miso soup

  • 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

Garnish

  • 2 spring onions, sliced in rings
  • 1/2 red pepper, finely chopped

Dashi Stock Method

  1. Measure out the water and put it in a pan with the Kombu flakes to soak for a couple of hours. 
  2. 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.
  3. Add the mushrooms to the liquid and bring to boiling point. Simmer for 20 minutes. Allow to cool and set aside.

Miso Soup Method

  1. 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. 
  2. Add the ginger and garlic and sweat for a few minutes.
  3. Incorporate the miso paste, stirring well before adding the dashi stock, carrots and potato.
  4. Heat the soup making sure that it does not boil. Cook for about 15 minutes then add the cabbage. 
  5. Cook for a further 10 minutes until you have a minerally comforting broth.
  6. Garnish with spring onions and peppers.

Adapted from The Seaweed Cookbook, Michael Joseph, Penguin. 


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