The lock-down has been great in regards to getting jobs around the farm done and spending a huge amount of time with the kids (which has been amazing!). With all of this extra time on our hands, we have been cooking, baking and planning most of our day’s timings around what’s the next meal! Hey, when you live in a house with 2 chefs what else would you expect.
Problem being I have put on a wee bit of weight, not much but enough to have to control the food intake. So I have been doing two days a week of low calories.
So this week we have my miso soup! This is one of my go-to meals for one of my two nights of the normal.
Enjoy
Tasty Miso Soup
Serves: heaps
Prep time: 4 mins
Miso is available from most supermarkets, it may seem extreme buying it just for soup but trust me it’s incredibly healthy and affordable. You will find yourself using it in gravies, dressings, marinates and anything that needs salt.
You can’t really go wrong.
Base soup
- 6 cups of water (vegetable or chicken stock will give you more depth of flavour)
- 4 Tbsp Miso paste
- 2 Tbsp soya sauce
- 1 white onion, peeled and sliced thin
- 2 chicken breast, skin removed and sliced thin
- 4 cups of spinach or any Asian green, roughly chopped
- ½ hand of ramen noodles, (soba, rice or udon noodles work also)
Place all the ingredients into a pot apart from the noodles and greens and bring to the boil, simmer for 5 minutes before adding the greens and noodles continue to cook until the noodles are cooked and it’s done!
Other ingredients to make it a great dinner
½ cup beansprouts
2 Tbsp coriander, chopped
½ cup spring onions, chopped
¼ cup firm tofu, cubed
for a bit more kick you can add in some nori (seaweed) sheets