This warming, umami soup is a nourishing and easy to make ahead soup for dinners. The greens, soba (buckwheat), and ginger are great for kapha balancing, rounded off with sesame oil, black pepper and miso broth for an umami yumminess.
Simple, wholesome, nourishing and warming!
Ingredients:
1 bunch broccolini, washed and chopped (leave tops intact)
1 cup corn kernels
1-2 shallots, sliced
½ thumb fresh ginger, thinly slices
¾ cup shiitake mushrooms (if dried, rehydrate in hot water until soft) – chop into large chunks
¼ cup spring onions washed and chopped
¼ cup wakame (dried seaweed) cut into thin strips
2 tablespoons white miso paste
3-4 cups water (I like to mix in the water from shiitake and the soba and add more as needed to make 3-4 cups depending on how concentrated you want the soup)
1/2 tablespoon ghee
1 tablespoon toasted sesame oil
Japanese chili powder (togarashi) - optional
Cracked black pepper to season
¼ packet soba noodles (about a sheaf) – cooked until soft and ready to eat
Method:
Melt the ghee in a medium sized pot, and add the shallots, spring onions and broccolini – sautee for about 3-4 minutes
Add shiitake and corn, sautee a further 1-2 minutes
Lower heat and add miso paste, ginger and spices (togarashi, pepper) and cook for a minute before adding the water to make a soup base
Add wakame and sesame oil and allow to simmer for about 10 minutes
While hot, spoon the soup over soba in separate bowls and garnish with more wakame
Enjoy!
