finally! i have finally managed to take a photo of miso soup that looks vaguely appealing.
miso soup is something we eat often, in various guises, and i’ve been wanting to write about it for quite a while. however, steaming bowls of soup are tricky to photograph so it’s taken a while to get a photo i was happy with.
delicious and nourishing, it is the perfect healthy comfort food. as a result, this is my contribution to meeta’s monthly mingle which has comfort foods as its theme. meeta, i hope you like it!
miso soup is also very quick and easy to make and can easily be adapted to what you have in. this recipe has prawns as the star of the show but we also make it using chicken or, for a veggie version, a mixture of interesting mushrooms. give it a try or, if you’re already a fan, let me know which combination is your favourite.
prawn miso soup with noodles, ginger and pak choi (serves 2)
300ml fresh chicken or vegetable stock
2.5cm piece root ginger, peeled and thinly sliced
1 red chilli, seeds removed and thinly sliced
1 carrot, cut into thin strips (baby sweetcorn and mange tout are also nice)
1 bunch spring onions, washed, trimmed and thinly sliced
16 raw prawns, cleaned
2 small pak choi (or you can use baby spinach leaves)
cooked rice noodles for two (i use amoy straight-to-wok noodles)
place the stock, 250ml boiling water, and enough miso paste for 550ml liquid, into a medium pan. add the ginger and chilli, bring to the boil, then simmer for 3-4 minutes.
add the carrot and half the spring onions and simmer for 2-3 minutes. stir in the pak choi and raw prawns* and cook for a further 2-3 minutes.
stir in the noodles, return to the boil and simmer for 1-2 minutes until thoroughly heated through. ladle into large bowls and serve immediately, garnished with the remaining salad onions.
* if you use cooked prawns add them with the noodles as they will just need to heat through.