We stock a couple of different kinds of Miso at the shop. We have classic paste (see the recipe below) and some instant soups. Miso Tasty is made down in England and has been very popular with its various flavours. Finlay knows the family having spent 1 month with the producer’s mother in Capetown in 2013! Miso is a fermented soy product, which usually means it is easier to digest and more nutritionally rich than other soy based products.
Miso Soup for the soul
- 1/2 head of cabbage, roughly chopped
- 1/2 inch ginger, chopped
- 2 cloves of Garlic, chopped
- 1 TB Coconut Oil
- 1 Onion, Cut into chunks
- 1 bunch rice/buckwheat/udon noodles
- 3 or 4 TB of Miso paste
- 1 Litre of water
In a large soup pot, fry up the ginger and garlic in the oil for about 40 seconds. Add the onion and cook until softened.
Add the cabbage, water, and miso and bring to a boil then simmer for about 10 minutes.
Add Miso and stir until dissolved (nothing worse than getting a chunk of miso in your mouth).
Before serving, add the noodles until they have softened up. Enjoy!