Miso + Mochi = Yum!
Miso soup topped with Mochi, a daily staple for me lately. It started innocently enough with a simple recipe for Miso soup that I found right on the South River Miso jar, but it has now evolved into much more once I discovered how good it is with a little toasted Mochi on top.
This is really a combination of several recipes, fully adaptable to the veggies and greens you may have on hand.
Simple Miso & Mochi Soup
makes 1 BIG bowl or 2 smaller bowls
1 serving of Mochi (original flavor) cut into 1 inch cubes
1 cup thinly sliced vegetables (onion, carrot, cauliflower, cabbage etc.)
1.5 cups water
1 serving firm tofu cut into bite size cubes (optional)
handful of spinach or other hearty greens
1 Tbsp. miso paste (I recommend South River or Westbrae Natural)
Preheat oven to 450 and toast the Mochi until nice and puffy (about 10 min). Meanwhile, saute the vegetables in the oil until tender. Add the water and tofu and simmer for 5-7 minutes. While the veggies and tofu simmer, put the miso in your soup bowl and add a little lukewarm water, stir to dissolve the miso (you don’t want to put the miso into the hot water directly because it kills all the active good stuff in it). Just before removing the veggies and tofu from the heat add the spinach, cover, and let it wilt in the steam of the pot. Add the contents of the pot to the miso in your soup bowl and stir until the miso is mixed well. Top with Mochi and enjoy!
Whole Foods recently stopped carrying the South River brand of miso which prompted me to switch to the Westbrae Natural miso which I like just as well. As a bonus though, on the Brown Rice Miso container there is a recipe for a “Sweet ‘N Tangy Miso Spread” that is fabulous on toast, apples and carrots. Here’s the basic recipe: Mix 1/4 cup tahini, 3 Tbsp. of brown rice syrup and 2 tsp. of the Mellow Brown Miso with a wooden spoon, taste and add more miso or a couple drops of lemon juice if necessary.