This soup is inspired by a soup I used to enjoy in London, but the chefs at the Japanese noodle restaurant in Greenwich I use to frequent would never give me their actual recipe. I enjoy a simple mug of this soup as much as I enjoy it served in a bowl with noodles, tofu and whatever veggies are to hand as a more substantial meal. Try not to boil the soup after the miso is added as this kills off the probiotic benefits of miso, which are so advantageous for our gut health. Serves 6-8
1 cup of toasted walnuts
¼ cup honey
1/3 cup miso paste, I use the Urban Hippie brand
1 tbsp tamari
2 tsp white wine vinegar
2 litres vegetable stock
1 thumb grated ginger
1 sliced spring onion
¼ tsp chilli flakes, or more if you like it hot!
1. In a food processor, blitz the walnuts, honey, miso paste, tamari and vinegar to a super smooth paste. Scrape into a heat-proof jug or bowl and set aside.
2. Heat the vegetable stock in a pan on a medium heat, adding the ginger, chilli flakes and spring onions. Bring to the boil, then reduce the heat and simmer for 15 minutes. Add a ladle of the hot stock into the walnut honey miso paste and whisk to combine. The pour the contents back in to the pan of stock and whisk again. Serve in mugs, or pour into a bowl over some prepared noodles and steamed or stir-fried vegetables.