26 February 2013

miso soup. with rice noodles & spinach.


This Best Miso Soup recipe is from Gwyneth Paltrow's My Father's Daughter, and is definitely my go-to. It is simple-- even making your own dashi-- & of course, delicious. Slurping up miso soup, makes me feel like I am doing something good for my body. I always feel healthier when I eat it for some reason.

Here, I pimped it out with some noodles, spinach & some sliced chilis. This makes a lovely hearty lunch, for lovely winter days.

miso soup with rice noodles & spinach. 
soup from My Father's Daughter
serves 4-6

for the soup:

6 cups water (filtered is best)
1 cup dried bonito flakes
3 dried shiitake mushrooms
1 4-inch piece dried wakame seawee
1/4 cup plus 2 tablespoons miso paste
2 cups watercress leaves, washed (optional)...I use spinach later with the noodles
  1. Heat the water in a small soup pot and when bubbles form around the edges, add the bonito. Turn the heat down and simmer for 2 minutes.
  2. Turn off the heat and let the broth sit for 5 minutes. Strain the broth into a clean pot, discarding the bonito. Add the shiitakes and wakame to the broth and simmer over low heat for 20 minutes.
  3. Remove the wakame and the mushrooms. Discard the thick stems from the mushrooms, thinly slice the caps, and slip them back into the soup. Chop the wakame into small pieces, discarding any thick piece of stems, and return to the pot.
  4. In a small bowl, combine the miso paste with a bit of broth and whisk to combine. Pour the mixture back into the post and let the soup simmer for a few minutes, being careful not to let it boil.

to assemble:

1 package vermicelli rice noodles
2 big handfuls of fresh spinach
1/2 cup fresh cilantro
1 red chili, thinly sliced
1 lemon, sliced
  1. While the soup is simmering. Cook vermicelli rice noodles according to package directions. In the last minute of boiling add the spinach. Drain. Rinse with cold water.
  2. In serving bowls nest some noodles & spinach,  ladle soup over the noodles, add a bit of cilantro, & a few slices of chili. Serve with a lemon wedge, for squeezing. 
happy eatings & cheers!

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