How is it that whatever you eat, it always tastes better when someone else makes it for you, cup of tea, sandwich (never enough butter......) Miso soup.
I am so lucky that Marisa and I are in the Kitchen headquarters together brothing up. I tend to be fluffing around from one thing to the next and then suddenly there is a "Let's eat", and before me is a bowl of steaming deliciousness that I had not realised was being created. She is amazing, thank goodness we decided to start this business together. (And when I bring home left overs my husbands eyes light up and he says the same thing !)
So I thought I would share this little gem of a recipe, there was much eye rolling from Marisa and, "why do you need exact quantities, its just a handful of whatever was there..." I hope you enjoy this as much as I did. Oh, and if you cook extra noodles al dente, they can keep for a couple of days in a container - out of the miso. The miso lasts as well. This was the leftovers a couple of days later, I just added some extra greens . Perfect for a work lunch, late supper, quick snack. Yum.
(I think I may say that word a lot ....)
Miso and Curly Kale - This will serve 4
- 25g dried seaweed
- 5g bonito flakes
- 1 jar Vegetable Broth (approx 500ml)
- 1 ½ litres water
- 140g white miso
- 400g egg noodles
- Large bunch of curly kale, flat leaf parsley, chives, anything that looks nice in the vegetable patch at the moment….
Pop the seaweed, bonito flakes, water and broth into a pan and bring to the boil. Turn off and leave alone. Cook your egg noodles in some water – (or in some bone or chicken broth for extra goodness).
Put your strained noodles into a beautiful bowl, finely chop all your greens up, really shred them as you are not actually going to cook them and sprinkle on top of your noodles. Oh and we added a big chunk of fresh ginger shredded as well.
Strain the dashi broth – that’s what you made with the seaweed- and stir the miso paste into the liquid, heat it up but do not let it boil, then pour into your bowl on top of your greens and noodles, the heat from your dashi broth will cook the greens and heat the noodles through if they have gone a bit cold.
And there you have it. DELICIOUS and gut healing!