This soup is comforting, healthy, quick and nourishing, but above all, delicious. It is gluten free and dairy free and can be made vegan. The miso broth and the seaweed create a basic miso soup but the rest of the ingredients can be adapted to suit your tastes and dietary needs. Try different vegetables such as broccolini, zucchini and mushrooms and experiment with other proteins such as soft boiled eggs, tempeh or tofu, salmon, white fish or pork fillet.
1 litre chicken stock (homemade preferably, or use vegetable stock to make this vegan if you’re also using a vegan protein)
2-3 tbsp fresh ginger, finely shredded (adjust according to taste)
2 spring onions, roughly chopped
2 sticks of celery, finely chopped
leaves from 2 stalks of kale, roughly chopped
2 sheets of nori, roughly torn
1 tbsp tamari (or soy sauce)
150 gm shredded cooked chicken
50 gm miso paste
Place the water, ginger and spring onions in a saucepan and bring to the boil. Reduce to a simmer and cook for 5 minutes, allowing the flavours to infuse.
Add the celery, kale and nori and cook for 1-2 minutes until vegetable begin to soften.
Add the tamari and the chicken and simmer for 2 minutes or until the chicken is heated through. Turn of the heat.
Pour 1/2 cup of the the soup broth into a small bowl, add the miso paste and whisk to combine. Pour the miso mix back into the soup and mix through. It is important to avoid cooking the miso as fermented foods should not be cooked in order to retain their nutritional value.
Makes about 3 serves.