Mugi Miso Soup with Pumpkin
Miso soup is great for your immune system and the winter months is the time to strengthen it! Mugi miso is made from barley and fermented soy beans, and you can also use brown rice miso as an alternative. Because all of the ingredients are optional (apart from the miso base) you can adapt the recipe depending on your choice and season. Try soaking 2-4 dried Lotus root slices for 10 minutes, finely chop and add to the miso saucepan – it's great to break down throat and nasal congestion.
- 2 thin slices of green or red hokkaido pumpkin, diced
- 1 small organic carrot, finely sliced
- 1 tsp instant wakame
- 4 small dried shiitake mushrooms – soak for 10 minutes in a saucepan with 4 cups water before use
- 4 cups of water
- 4 rounded tsp mugi (barley) miso – use brown rice miso if you have any allergies to gluten or barley (please always read the ingredients)
- Spring onion or chopped parsley or kale – any finely chopped greens to garnish, or onion if you wish.
Here’s how you make it
- Soak the dried mushrooms in 4 cups of water in the saucepan for 10 minutes.
- Add the pumpkin and carrot to the pan and bring to a boil – simmer gently for 2-3 minutes.
- Remove the shiitake mushrooms, cut off the woody end part of the stems, slice the mushrooms and add them back to the pan.
- Add the wakame into the pan.
- Take 3 tbsp of the hot stock from the pan and use this to dissolve the miso in a separate dish. Add the dissolved miso back to the pan.
- Simmer gently on a low flame for 3-4 minutes. Never boil the miso soup, as this kills the beneficial bacteria that is great for gut health. Lower the heat and simmer it as soon as it is close to boiling point.
- Garnish with finely chopped spring onions or parsley or onion.