Miso and pumpkin are the best winter combination to warm your kidneys and bones. A Japanese word that means ‘fermented beans’, miso usually has a firm paste-like texture. It is often fermented for 1–3 years, creating naturally occurring ‘live’ moulds that are good for you. The colour and types of miso refer to their ‘age’ and what grains are added to them. Explore them all, they all have very unique flavours and can really change this dish.
This is one of those simple meals that is delicious as well as good for you, and it only takes 20 minutes to prepare and cook!
Ingredients
Makes 6-8 serves
2 cups cooked mung bean noodles
1 litre filtered water
2 tbs ginger, finely minced
3 cups pumpkin, diced
4 tbs unpasteurised genmai (brown rice) miso
2 large spring onions, finely sliced
3 cups Asian greens, roughly chopped
2 tbs toasted sesame oil
¼ cup tamari
1/8 cup sesame seeds
1 tsp good salt
Method
Cook mung bean noodles as instructed on packet till al dente and then rinse, cool and set aside.
Place the water and the ginger in a saucepan and bring to the boil. Add the pumpkin and gently simmer until al dente. Then add the remaining ingredients except the cooked noodles and reduce the heat to low. Be careful not to boil the miso and kill off all the good live enzymes.
Once the greens have wilted, add the cooked mung bean noodles and warm through.
Serve in a bowl with an Asian spoon.
Optional add torn nori sheets or any other seaweed for a more nutritious soup.
Recipe by Anthea Amore’s PASSION: organic vegan recipe to live for