I have recently rediscovered the wonderful flavours of Far-Eastern cuisine and the result of that is my newest Miso Soup with Roasted Garlic and Seaweed recipe. There are many tastes mingling together in one bowl and there is no shortage of textures and smells. Super delicate and seamless seaweed is the dominating sea relish, but the nutty roasted garlic and tingly red chilli is not far behind. Snow peas and sweet carrots bring in the crunchy, delicate sweetness and add the body of the soup. It is a light one and can work great as a light lunch or appetizer.
It’s been a while since I shared a soup recipe, hasn’t it? Well, my miso soup with roasted garlic and seaweed should compensate for the long wait, I hope, as it is a big, bold and rather nice flavour. Some would say that it has a brothy side to it and I wouldn’t disagree as pieces of vegetables and seaweed float freely in the miso paste cloudy stock.
Talking about seaweed, if you are lucky enough and have access to fresh seaweed, go for it. Here is Iain Mckella’s website who actually makes a living out of harvesting the free floating goodness in Scotland. I got the dried one this time. It looks a bit like tea, doesn’t it?
And here is what happens within minutes when you cover it with water. Boom! Oh, don’t overdo it (quantity wise) in your food. It can have a very dominating tang to it.
Miso Soup with Roasted Garlic and Seaweed and Roasted Garlic… oh yes, there is plenty of that!
To incorporate roasted garlic into my soup I smashed the buttery cloves of roasted garlic into a paste with the flat side of my wide blade knife. Then I whisked this delicious paste into a cupful of vegetable stock together with miso paste. And here you have it! It took 6 roasted garlic cloves by the way, but with all the wealth of courageous tastes in the soup it could probably do with even more!
Don’t forget that the roasted garlic gets completely stripped down from its sharpness and transformed into a luscious garlic flavour essence with zero pungency. Roasting in oil turns garlic into the mellow, nutty, buttery balm-like treat. If you have never tried it it is an absolute must, my friend! Spread a clove or two on warm toast, sprinkle a bit of salt over… eh, heavens! You’ll thank me later!
There are so many ways to use roasted garlic and I have sort of gathered it in this post: How to roast garlic and stay healthy all year, which turns out to be the most popular post on my website so far. Today, I am adding Miso Soup with Roasted Garlic and Seaweed to the flagship of my roasted garlic flavoured favourites and I hope that after trying my recipe you’ll do it too!
- 700ml dashi or vegetable stock
- 2 tablespoons yellow miso paste
- 6 roasted garlic cloves smashed into a paste
- 1 tablespoon of rapeseed oil
- 1 tablespoon fresh ginger, finely grated
- 1 teaspoon red or green chilli, chopped seeds removed if desired
- ¼ cup raw chopped carrots
- ½ cup snow peas, sliced to bite size pieces
- ⅓ cup spring onion, sliced into thin rings
- 1 tablespoon dry seaweed or ¼ cup fresh, wet one
- Egg noodles
- Splash of light soy sauce
- In a small bowl, cover dry seaweed with tap water and leave to hydrate. (If you are using fresh seaweed, skip this step.)
- In a saucepan, gently fry ginger and chilli in oil for about a minute. Add ⅔ of the stock, carrots, half spring onions and set to simmer covered for about 10 minutes, until carrots soften slightly.
- In another bowl, whisk miso paste, roasted garlic and the rest of the stock, and pour this mixture together with snow peas, remaining spring onion and seaweed to the saucepan with carrots. (If you wish to do so, you can now add a bit of egg noodles to the pan with your soup.) Bring it all up to boil and then take off the heat.