Miso Soup Recipe
This is quickly becoming the most popular dish at our home as it is so quick and easy to make and you just feel so good after eating it. I probably eat this at least twice a week and is the first meal I crave for after working at a festival all weekend. It is also very versatile working well with different shellfish and fish, different meats or simply just with vegetables!
- Heat your oil and add spring onion, garlic, chilli and ginger and cook for around 1 minute, stirring with a wooden spoon.
- Add your mushrooms, peas and spinach and cook for a further 3 minutes.
- Add your stock and bring the mix to boil, once boiling add your noodles, Welshman’s Caviar and soy sauce
- Boil for around 2 to 3 minutes and then add your honey, prawns and limejuice, cook until prawns are hot and noodles are soft (another 2 minutes - ish)
- Pour into two large bowls, top with your chopped celery, sweet chilli sauce, big dollop of peanut butter and a dash of sesame oil, enjoy!
- 1 tbsp Groundnut oil or Coconut oil works best (Vegetable, Sunflower or Rapeseed can be used as an alternative)
- 2 spring onions (diced)
- 3 cloves of garlic (crushed and diced)
- 1 red chilli (diced)
- Thumb size piece of ginger (diced)
- A couple of mushrooms (sliced)
- Handful of peas
- Handful of spinach (roughly chopped)
- 1 litre of Miso stock (or vegetable/fish stock if you don’t have any miso)
- Noodles (One and a half sheets)
- 1 tbsp of Welshman’s Caviar (dried and toasted laver seaweed)
- 2 tsp of Soy Sauce
- 1 tsp of fish sauce
- 1 tbsp of honey
- Handful of prawns
- 1 Celery stick (finely chopped)
- Juice of half a lime
- Dash of sweet chilli sauce (optional)
- Big dollop of crunchy peanut butter (optional – but trust me it works)
- Dash of sesame oil (optional)