Miso feels so nourishing and wholesome. I love a cup when I have a sore tummy or am feeling a little low. Its salty, rich flavour always perks me up. This soup recipe is super easy and has become a regular weeknight meal for me. So simple to throw together in less than 20 minutes, it’s healthy and bursting with fresh flavours.
Being the middle of winter, I am cooking with lots of root vegetables – but I could see this working equally well in summer with a big bunch of fresh greens in place of the carrot and kumura. For those of you who enjoy a few meat-free meals a week the tofu is great source of protein, but you could also throw in some thinly sliced seared beef for something a little different. The key thing is to mix in the miso at the end, blending it first in a little of the hot liquid to avoid any lumps. Boiling the miso will cause it to loose its aroma.
