I just love this soup because I invented it in a hurry, and it combines everything I love in a good recipe it uses up leftovers, it is tasty, it never tastes the same twice, it is healthy and nutritious and it uses pantry ingredients – so you can always make it for a quick lunch, for yourself, for friends when you get back from a trip etc.
My Dad always takes a jar with him on trips so he can always make himself a meal in hurry.
Also if you add a bit of honey and a bit of rice wine vinegar and make a paste and marinate fish especially cod preferably for at least 24 hours you have Nobu’s black cod!
This is a soup I wing everytime so forgive me for not being prescriptive with the quantities as usual as I use what I have.
1 litre or more of hot water, veggie water or stock
Fridge vegetables – perhaps a random carrot; courgette, half a manky pepper, half a sweet potato whatever you have at home.
Brown Rice Miso Soup Paste
Rice Noodles or Soba Noodles
Cooked chicken, ham, chorizo
The base is a hot liquid – I usually use veggie water which is the leftover water I have whenever I steam vegetables I just pour it into a jug and leave it in the fridge and use it for everything cooking pulses, rice, diluting smoothies, making baby food and of course soups.
So I pour at least 1 litre of the veggie water or just boiling water into a saucepan and bring it to the boil, then I add noodles such as rice noodles or sob noodles which are yummy and made from buckwheat. Let these boil in the water.
Now I add frozen cooked prawns which I have taken from the freezer cut lengthwise in half to double the quantity and allow them to cook faster and which I have soaked in boiling water.
You can add leftover anything ham, chicken, tofu, halloumi – you imagination is the only limit .
I then grate very thin ribbons of carrots, perhaps sweet potato, green beans, whatever is in the fridge – the plan is not really to cook them into the water just allow them to warm through.
When you have added everything take it off the heat and take a biggish tablespoon of good quality miso soup paste – add less if you are unsure as it can be a bit salty stir it through so it dissolves and taste.
You can add chillies, grated ginger, garlic anything you like – sometimes i just wash a whole egg in its shell and pop it in to cook in the water for about 3-4 minutes fish it out break it open into the soup. It goes all creamy!!!
If you are working in office you can put all these ingredients including the miso soup paste into a jar or heat proof thermos and when you get to work add hot water and voila – healthy pot noodle!!!!
Weirdly you can even add raw mushrooms!!