Miso soup

Badgergal

I've just made myself some very healthy organic miso noodle soup, it's the first time I've tried making it myself but I was craving a takeaway so I bought the ingredients instead!

Out of habit (always making too much and freezing/chilling it for later) there is loads left but I'm not really sure how long it will keep for?

It contains: veg stock (marigold), miso paste, !!!!ake mushrooms (previously dried), wakame seaweed, brown rice noodles and onion. Do you reckon it will be ok for a few days in an airtight container? Any thoughts on freezing at all? I don't really know where to begin, and I can't waste the large saucepanful that's left!

ta very much!

edit: the mushrooms are s*h*i*take, didn't realise it would consider that a naughty word!

arkonite_babe

Badgergal you should be ok to freeze it as essentailly it's made from stock, veg and noodles. Not sure how the miso paste will freeze, but as it's dissolved in the water, I don't think ther will be a problem.
I personally wouldn't have any left to freeze as I love miso soup!!! I've never made it from scratch though, I use the blue dragon sachets (for my sins) and I'm not even sure what goes in it.

If you have a recipe, can you pass it on please??

HTH

Murtle

oooo yes please Miso soup receipe would be wonderful. I love the stuff, but I buy it from pret a manger.....think I need to find the sachets otherwise!!!

Badgergal

Ok thanks, I have some of the remainder in a container for lunch at work today!

I adapted this recipe http://www.veganfamily.co.uk/miso.htm to suit myself. I used miso from a jar (clearspring) rather than fresh and added marigold stock to the water rather than making it plain (because I love marigold).

Instead of the veg mentioned in the above recipe, I used the seaweed and mushrooms as I fancied getting those into my diet somehow, read an article recently about the health benefits of them (and they count as part of your five a day!) Seaweed and mushrooms were more expensive but you only need to use a bit so the packs should last a while (you soak them and they swell up). It turned out not bad at all. I like the brown rice noodles too, never had those before.

The only thing is, I think the noodles might have gone a bit too soft now they've been soaking in the soup in the fridge overnight, I like them to be a bit firmer.

bluemoon_3

Thanks for posting that, Badgergal. I have all the ingredients in so I might have a go at making that tonight!

*Slightly-Related Tip* Miso can be used as a substitute for anchovies in some recipes.

bigfoot125

How good is it?

Anywhere to try this without paying £3 for 4 sachets.

Is it a meal by itself?

I have a big appetite lol

ta

wigginsmum

It's nice and savoury but definitely not a meal. It has the consistence of Bovril or Marmite made up with water, with a few bits in.

liz545

bigfoot125 wrote:

How good is it?

Anywhere to try this without paying £3 for 4 sachets.

Is it a meal by itself?

I have a big appetite lol

ta

If you live near a Japanese or Chinese supermarket you should be able to get it for less than that. I buy tubs of Miso paste from Chinatown for a couple of quid. It's good on its own, or stirred into noodle soup. You can also marinade meat/fish in it, or thin it down with rice vinegar to make a salad dressing. If there's a Wagamama/Yo Sushi or other Japanese restaurant near you, they serve it, so try before you buy!

melancholly

i've made it in the past, and by putting in noodles and chunks of chicken and various other things (i can't remember what exactly!) it was quite a big meal.... i don't know if it was techinically miso soup by that point though!

blissfulbabe

This is a staple in our house - my thirteen year old DS is making himself some as I type!

We buy the jars of miso paste from Sainsburys for about £2.60 and they are MUCH, MUCH more economical that the sachets. We normally add a touch of chilli, ginger & garlic and whatever else we fancy - DS has added dried shrimps, seaweed and rice noodles plus spring onions, DD will probably add chicken, shredded lettuce, finally shredded carrots and noodles. This makes it a main meal for each of them. (I went out to lunch today so will probably just have the broth with just a few noodles).

This is a great way to use up leftovers (both meat & veg) and can be very economical, plus it's very healthy - it's the only way I can get DD to eat veg at the moment.

PS: the chilli, ginger and garlic are in jars and I buy them, the noodles, shrimp and seaweed from a chinese supermarket for about 60% of the cost from the supermarkets. I reckon that a portion of soup, as a main meal costs less than 50p a head, plus any leftover meat or fish (it's delicious with salmon).

Ooh! Cheap AND tasty - it's an ideal meal!

julynne

Badgergal,
If you are cooking in huge volumes (enough for leftovers for the next day), any soup with noodles in, just make the soup base in a big pot. Then transfer a portion of the soup into a smaller pot, add your small portion of noodles and bring to the boil/ simmer. Best not to put all the noodles in from the start -- they don't taste so good when they're not "al dente".

This way you can refrigerate the leftover soup minus the noodles, then when you want some more for the next meal, add more of the noodles when heating up the next batch of soup.

This is how the orientals do it.

Hope this helps.