Cauliflower ginger miso soup – Miso soup is one of those absolutely timeless classic dishes, perfect in its simplicity. We got the idea for this soup from a recipe in a vegan cookbook called Wicked Healthy, which does excellent, inventive vegan food – highly recommended! If you’re new to Miso Soup and would like to taste the original, here’s the classic.
The cauliflower seems like a strange addition if you’re familiar with the comforting flavours of miso soup, but trust us, it’s a revelation. So much so, in fact, that we think it’s actually better than the original – plain miso soup is ruined for us forever! The cauliflower gives a beautiful silkiness without overpowering, and the whole thing has a gorgeous earthy flavour – It literally tastes like a walk in the forest!
This is a very versatile recipe, and can be adapted to whatever you have on hand – use whatever protein source tickles your fancy, whatever veg you have in the house, and if you don’t have rice noodles – it’s still gonna be delicious!
Cauliflower & ginger miso soup
- 1/2 medium Cauliflower, broken into florets
- 3 cm Fresh ginger, sliced
- 1 garlic clove, sliced or crushed
- 6 cups water
- 8 tbsp (1/2 cup) white miso If using red or dark miso, you might need slightly less – taste and see
- 100 g Rice noodles, cooked according to packet instructions
- 250 g Firm tofu
- 100 g Mushrooms, chopped If using shimeji or enoki mushrooms, no need to chop them
- 1 Courgette, peeled into thin strips with a vegetable peeler
- Baby spinach leaves, washed
- 1 Spring onion, chopped
- Place the cauliflower florets in a pot with 6 cups of water, the miso, ginger and garlic. Bring to a very gentle simmer, then turn the heat down to very low and simmer for 15 minutes, or until the cauliflower is soft. Blend the solids in a high speed blender until totally smooth, the mix everything back together. Taste and adjust salt if needed.
- Chop your tofu into cubes and sprinkle with salt or toss around with a little soya sauce. Heat up a non-stick frying pan with a little oil or cooking spray on high heat and sear the tofu cubes until turning golden on the outside. If using soft (silken) tofu, skip this step, as they will stick to the pan and break up. Remove the tofu from the pan and dry fry the mushrooms until softened, nutty and aromatic but not totally limp – about 1-2 minutes.
- When ready to serve, arrange everything in the bowl and pour over the miso soup, top with spring onions or fresh coriander and serve immediately.