Squash Miso Soup
There are infinite ways to make miso soup.
It can be light with snow peas and greens or rich with fish or beans. Or something totally different.
In our international world we can share ideas and create…
Using what’s in season, miso soup can be made to reflect what we have on hand and what we want to make to nourish ourselves on that day.
I think the only times I have made miso soup the same way is when I am testing or sharing a recipe.
A few things to know:
There are many kinds of miso. Look for organic, live, and as local as possible (but also don’t be afraid to try some amazing imported miso from cultures that really know so much about miso).
In general, the lighter miso is used in warmer weather and the darker ones in the cold.
But really its all about balance, not rules.
I like to mix miso to fine tune the result I am looking for.
In this recipe I mixed 2 miso (South River Sweet Brown Rice Miso with another darker rice miso from Miso Master)
Four to one.
Most miso may have live enzymes, which is why it is added at the end after you turn off the heat. (Okay, so maybe there is no research published to prove this, but this is the way is has been done for centuries with great results. I am going with that.)
Miso soup also relies on some kind of stock or broth. It is usually created with sea vegetables. But again, use what you have. A good vegetable broth (or chicken or fish or bone(!)) well balanced can create amazing results. Or try other sea vegetables. In Japan, wakame is the staple for miso soup.
On our east coast we have mainly kelp, alaria, and dulse right now.
It’s all about creating a nourishing balance.
This squash miso soup recipe (though not as hearty as some) seemed like a good adaptogenic for the coming cold season.
Feel free to make your own version. That’s what it’s all about.
Squash Miso Soup
Makes approximately 5 cups ~ Serves 4
Prep time: 10 minutes
Cooking time: 30 minutes
Ingredients:
5 cups water
1 4-inch piece of kelp
1 onion, diced
1 cup diced winter squash
1 Tbs. miso paste ( I used organic brown rice miso for this)
3 scallions – sliced thin
1 tsp. grated ginger
Bring water and kelp to a boil and reduce to a simmer uncovered. Simmer on low for 10 minutes and remove the kelp. (Stock is born!)
Add diced onions and cook for 10 minutes. Add squash and cook for 10 minutes.
If you like, you can slice the kelp very thin and add some back to the soup.
Save the rest for another use.
Dilute miso paste in a little water and turn off the stove. Add the miso to the soup and let stand a few minutes before serving.
Garnish each bowl of soup with plenty of chopped scallions and a squeeze of juice from the grated ginger.
