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Recipe: Vegetarian Miso Soup

Today marks Global Wellness Day, a not-for-profit day dedicated to living a healthier life.

Here at The Coniston Spa, we’ll be celebrating Global Wellness Day with a range of complimentary activities for our Spa Members including indulgent hand and arm massages, a taster Yoga session and complimentary revitalising smoothies and

Our Chef from our Spa brasserie Nourish has also put together a recipe for a healthy vegetarian miso soup. We’ve put the recipe together so you can try it at home. But first, here’s a bit of information about the health benefits of miso.

What is miso?

This protein-rich paste made from fermented soybeans is a staple of Asian cuisine. In Japan, people begin their day with a bowl of miso soup, believed to stimulate digestion and energise the body.

How is miso good for me?

Miso is rich in essential minerals and is a source of various B vitamins, vitamins E, K and folic acid. As a fermented food, miso provides the gut with beneficial bacteria that help us to stay healthy, vibrant and happy. Good gut health is known to be linked to our overall mental and physical wellness.

 

So why not try this simple recipe at home?

 Ingredients:
2ltr vegetarian stock (fresh preferably, water can also be substituted)
25g dried kombu seaweed
2tsp organic cane sugar
2tbsp miso paste
1tbsp sake
4 spring onions
6 shitake mushrooms
85g tofu

 

 Method:

  • Put the kombu seaweed in a saucepan and pour in 2 litre (1 3/4 pints) water. Bring slowly to the boil, then remove from the heat and cover the pan. Set aside for 10 minutes. Use a draining spoon to remove and spread out the kombu seaweed. Once it has cooled slightly shred it with your fingers.
  • Stir the sake, sugar and ginger into the broth and bring back to the boil. Take of the heat and stir in the miso paste until it dissolves completely, do not re-boil with the miso in as you will lose the health benefits it provides.
  • Add the spring onions, mushrooms, tofu and shredded Kombu. Warm very gently, without allowing the soup to boil until the spring onions & mushrooms are cooked. Ladle the soup into small bowls and serve at immediately.