There’s nothing like a nice, warm cup of soup on a cool rainy day. I have a deep love of Asian food- especially miso soup! I love how the balance of ingredients come together to make something so special, while keeping fat content low compared to Western soups.
I love using seaweed because of its incredible nutritional properties, and this recipe is the perfect excuse to use it, especially since it’s such a commonly found ingredient in miso soup. For this recipe, I decided to use dried wakame, as it has a light, smooth texture and flavour. Feel free to use any dried seaweed you like though.
In this recipe, I also chose to add chickpeas. While chickpeas aren’t commonly found in miso soup, I find they make a welcome addition to the soup by adding substance and extra protein. Make sure the chickpeas have soaked for at least 10 hours, so that they have the chance to cook fully before they’re added to the soup. Because the soup comes together so quickly, the chickpeas won’t have time to finish cooking when in the broth, so make sure that they’re perfectly done before adding them to the miso broth. Most chickpea packages come with cooking directions, but my general rule of thumb is to boil 1 cup of peas in 3 cups of water for half an hour or so.
I hope you enjoy my version of miso soup! It’s so healthy, warm and delicious, I guarantee it’ll be your new go-to recipe when you need a quick rainy day meal! Enjoy, and remember- eat well to live well!
- 1 pre cooked chickpeas
- Miso bouillon
- 1 tsp soy sauce
- 2-3 shiitake mushrooms
- 50 g leaves dried seaweed
- Handful of pea shoots (for garnish)
1. Dissolve miso bouillon in hot water. Add the chickpeas to the dissolved bouillon and cook it for approximately 10 minutes with the mushrooms and asparagus. Taste the broth, and add the soy sauce until the desired salt level is achieved (roughly one tsp does it for me, but feel free to add more!)
2. Add pre cooked chickpeas to soup
3. Add the dried seaweed last.
5. Garnish with pea shoots. Serve immediately.