Japanese culture, design and of course, food, are things that I aim to bring more of into my everyday life. Tackling miso soup at home had intimidated me for years until I actually gave it a try. Just like most other soups, it’s pretty tricky to mess up and has a surprising amount of flexibility in the range of ingredients. Give it a try! As they say in Japan, itadakimasu (pronounced ee-tah-dah-kee-mahs), literally “I humbly receive”, with a slight bow and hands in namaste for extra fun. The meaning is appreciation for where the food comes from, for the land and sun, and for the workers who bring the food to our plates. It’s about honouring the connectedness of nature and the hardworking people who bring the meal to us. It’s also an expression of appreciation for our lives and the people and things that sustain us: nature, sun, and air. Good stuff.
- 1 bunch green onions, sliced
- 2 tablespoons sesame oil
- 1 inch fresh ginger, chopped
- 1 cup dried shitake mushrooms
- 1/2 cup miso
- 3 pieces dried kelp
- 1 teaspoon red pepper flakes
- 1/2 tablespoon hot sauce
- 3 ounces soba noodles
- 6 ounces firm tofu, chopped
Saute the onions in the sesame oil in a large saucepan over medium-high heat.
Add the ginger, 6 cups water, mushrooms, miso, kelp, red pepper flakes and hot sauce, and simmer for 10 to 15 minutes.
Add the soba noodles and tofu, and cook for 5 more minutes. Remove from the heat and serve. Enjoy!
Recipe extracted from Make Your Own Rules Cookbook by Tara Stiles (Hay House UK, £18.99). Get yours on Amazon here.