Ginger miso soup

If you’re craving a ramen-style soup, this hits the spot. The inspiration for this is from Fork Knife Swoon with my own variations. I have used zucchini noodles for a low carb option, but you can substitute for soba noodles for a low GI carb. In the picture I have used just zucchini noodles, greens, fresh chilli and coriander with the miso ginger broth – but you can also add tofu, a boiled egg and sesame seeds on top as per the recipe. 

carbs 10.5g / fat 13g / protein 9g

1/2 a red onion
2 cloves of garlic
A thumb-sized piece of ginger
1 tablespoon of sesame oil
2 tablespoons of soy sauce
1 vegetable stock cube dissolved in a cup of boiled water (or a cup of liquid stock)
2 tablespoons of miso paste (red or yellow)
1 zucchini (courgette)
A handful of Chinese greens, such as bok choi, gai lan or choy sum (or spinach)
1 soft boiled egg
Fresh or dried chilli, to taste
Fresh coriander, to serve
Sesame seeds, to serve

Peel and thinly slice the red onion, peel and finely mince the garlic, and peel and finely grate the ginger. Heat the sesame oil in a saucepan and saute the onion for a couple of minutes until softened. Add the garlic and ginger and cook for a couple more minutes, then add the soy sauce, cooking for a further minute or so.

Dissolve the stock cube in a cup of boiled water if you aren’t using liquid stock. Add the cup of stock to the saucepan with another 2 cups of boiled water. Cover and let it simmer for 10 minutes to let the flavours develop.

Using a julienne peeler or spiraliser, make the zucchini noodles. Add to the broth with the greens and simmer for 5 minutes. If you are using soba noodles, now is the time to add them.

Dissolve the miso paste in a cup of boiled water. Stir into the soup and turn the heat off so the miso doesn’t come to a boil.

Assemble the soup in bowls, adding tofu, the boiled egg cut in half, a sprinkling of sesame seeds, fresh coriander, and chilli on top, if you like. Add a little extra soy sauce if you want it saltier. Enjoy!


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