This recipe has become a weekly favourite for my husband and I. We each have a massive salad bowl full of the soup–I couldn’t find any soup bowls big enough for all the ingredients. The kids aren’t so convinced yet, but they’re coming around. I always feel like I’ve smashed my daily veggie target once I’ve eaten this and therefore can afford to indulge in some chocolate.
Lots of veggies. Whatever goes well in a stir-fry will be great for this.
Per person/enormous bowl I typically use:
– one spring onion (chopped)
– 1/3 of a large carrot (cut into little rectangles– I’m sure there is a word for them, but it escapes me right now)
– 4-6 broccoli florets
– 1/4 red capsicum (cut into little rectangles like the carrots)
– handful of baby spinach leaves
– handful of basil leaves
– 4-6 snow peas (cut in half)
– small handful of dried shitake mushrooms that have been soaked in hot water to rehydrate
– 1 portion of soba noodles (cooked and then rinsed in cool water). They usually come in packets which are divided into 3 or 4 portions.
– 1/4 dried nori seaweed sheet (cut roughly)
– a little bit of grated fresh ginger (if you have some handy)
– 3-4 instant miso soup sachets
– tofu/ chicken/ beef (whatever source of protein you prefer, but make sure you cook the meat first)
– a few drops of sesame oil for serving
– hot water (boiled in your kettle)
– assemble and prepare all your ingredients
– divide ingredients between required number of bowls
– pour hot water over to just cover ingredients
– stir a little to mix the instant miso soup through
– sprinkle a few drops of sesame oil over and add some soy sauce if you want it saltier
– enjoy with chopsticks and imagine you are in a tiny noodle shop, under a railway bridge somewhere in Tokyo