Adapted from an Anna Jones recipe, this simple miso broth is both regenerative and full of flavour. The killer twist of it is the walnut miso paste. The umami flavours of miso and the crunch of walnuts completely transform this dish into a bowl of satisfying flavour.
Ingredients – Walnut Miso Past
- 100g walnuts, lightly toasted in a frypan or the oven to a golden brown
- 2 tablespoons dark miso paste (I just use the organic miso from the Co-op)
- 2 tablespoons maple syrup or honey
- 1 tablespoon soy sauce or tamari
- splash of white wine vinegar
After you’ve toasted the walnuts, set aside to cool. Once cool, pulse in a food processor until they resemble fine breadcrumbs. Mix with the other miso paste ingredients.
Ingredients – Broth
- 2 spring onions (I leave these out but the original recipe includes them)
- Thumb sized piece of fresh ginger (or more if you like), peeled and chopped into match sticks
- 2 litres of veg stock
- 1 head of spring greens, destalked and shredded (I use bok choy, peas, kale as available)
- 150g shimeji mushrooms (you can substitute white mushrooms, or any other mushrooms as available, same for the enoki)
- 150g enoki mushrooms
- 250g dried udon noodles
Put the ginger, spring onions and veg stock into a saucepan and bring to the boil. Reduce head and simmer for 10 minutes. then add the greens and the mushrooms and turn off the heat.
While that is boiling, bring another pan of water to the boil. Add the noodles and cook for 6 to 8 minutes. Make sure you don’t overcook them or they will get soggy, a firm, chewy udon noodle is best.
Once the noodles are cooked, drain them and divide between bowls. Ladle over the hot broth and put a general spoonful of walnut miso in each bowl and stir in.
Eat and enjoy! This recipe easily feeds four people, probably five. If you don’t want to eat it all on the same day, don’t add the mushrooms and greens – they will get soggy if left in the broth overnight. Same goes for the udon.