Checking in….with a macrobiotic classic! Thanks to my sister, who my leaf-loving Self seems to be thanking often this season, I have finally used up my LARGE jar of miso in the fridge.I say LARGE, it wasn’t THAT large but it certainly seemed large, since I bought it ages ago and promptly wished I hadn’t.
Miso is a fermented product, soy beans with a grain (mine was brown rice miso) Mine was fermented in nice wooden casks, organic and all that…and so I would look at it periodically, certain that it was RE-fermenting, even though I am assured it keeps for absolutely ages in the fridge. It is supposed to be amazing for intestinal health because of the healthy bacteria, plus, I cannot bear to ditch food, so I was just using it up slowly. I think I was just following recipes that were too heavy handed with it. My sister happened to mention she enjoyed miso because it tasted “Marmitey” to her, and even though I hate Marmite, I was inspired to try making miso soup (I am still not sure how that worked?!)
This is the most awesome warm broth that happens to be made with raw veggies. Strictly speaking, it would not be called a macrobiotic dish with raw veggies as they are all about cooking your veggies all the time, but who cares what you call it, anyway……I made it with raw and I loved it, and would be happy to make it with cooked too, though the raw version is super speedy. If you are very hungry you can also add cooked grains, such as pot barley, brown rice or whatever floats your grain-boat. I ate it with barley one day and it was delicious.
Okay this is NOT a recipe. It’s just basic-instructions-with-no-quantities-go-forth-and-experiment.
- 1 big spoonful of miso
- 1 small chunk of grated ginger
- 1 medium carrot grated
- 1-2 teaspoons of tamari (wheat-free soy sauce)
- a small glug of white wine vinegar (yes, lime juice would be healthier, okay, whatever)
- 1-2 teaspoons of nutritional yeast
- a small squeeze of honey if you want (I did)
- a small glug of toasted sesame oil (alternatively tahini)
Add all your flavours into a big bowl and mix well until smooth. Take a large handful of curly kale and shred finely, remove stalks if desired. Add the kale to the marinade, smush it in well, and leave to settle for a while.
You can make this immediately but if you wish to leave the kale in the oil/salt/acidity, it will tenderise the leaves considerably as the hours pass. In any case, if you pour over very hot water, you are blanching the leaves and this will tenderise them too.
When you are ready to eat your awesome miso broth, heat some water, and pour over your veggies. You do not want excessive amounts or you will water down all your wonderful oriental flavours. You can now taste-test and see if it needs a little extra miso, add your cooked grains or your soaked chia seeds (That chia gel in the fridge won’t eat itself you know!)
It may not be a child-pleaser, and it may not even be to your taste, but WOW am I happy that I now love miso- I have made this recipe at least 6 times already and when I get to Aladdins cave (Sealand Road Organic Store) I will buy some more.
It lasts for ages
(If you don’t use it).