Autumn Breakfast Miso Soup
Breakfast miso soup is the best way to start your day. It will wake up your digestive system and replenish the minerals and liquids you have lost overnight. And because of the variety of vegetables available to you, you can create countless variations. You will need some vegetable stock to make the soup. You can prepare the stock in advance and keep making it, using up any vegetable peels and scraps, thus always having some to use in cooking. It’s quicker and easier than you think and very good for you.
15 minPrep Time
10 minCook Time
25 minTotal Time
- 400 ml vegetable stock
- a piece of onion squash
- a piece of root vegetable, such as parsnip
- a handful of Brussels sprouts
- 1-2 tsp miso paste (rice or barley)
- 1/2 - 1 inch ginger root (optional)
- a sprig of parsley
- First heat your stock in a pan.
- Whilst the stock is heating, wash, trim, peel and cut your vegetables as required. If you are using onion squash, you don't need to peel it, unless the skin has imperfections. I either half or quarter my Brussels sprouts, depending on their size, having first trimmed the bottom a little and removed any imperfect outer leaves, if necessary. You can cut your root vegetable any way you like, either into slices, shavings, matchsticks, or cubes. For variety, try a different cut each time. Pop each vegetable into the stock as it becomes ready.
- Once all three vegetables are in the stock, and the stock is boiling, set the timer to 5-10 minutes.
- In the meantime, prepare the ginger, if using. Wash it well to remove any mud. You don't need to peel it, since we will only juice it, so the skin will be discarded anyway. Grate the unpeeled ginger finely. I do this into the soup bowl I will be eating from, to save dishes.
- Now you also have time to chop up your parsley.
- Once the timer goes off, take the soup off the heat. Stir the miso paste in. This might be easier to do in a separate bowl or ladle, using just some of the liquid.
- Then, if using, scoop up the grated ginger with your hand, and squeeze all the juice out of it into the soup. Discard the dry pulp.
- Transfer the soup in the bowl and garnish with parsley.
- There are several types of miso paste you can buy, and it can be confusing for a novice. If you are buying your first jar or satchel of miso paste, I recommend choosing rice miso. It may also be labelled “genmai”. Other than this, there is also barley miso (“mugi”) and sweet rice miso (“shiro”). Barley is not gluten free, but if gluten is not a problem for you, it’s very good for you too. Shiro miso is basically young rice miso and has a much gentler, less salty, sweeter taste. You can certainly use it too, but you might have to add salt too. Shiro miso is also suitable for desserts and white sauces. Finally, there is hatcho miso, which only contains soya, no rice or barley. All miso types contain soy beans. Hatcho miso has the strongest and most distinct taste, so I would not necessarily recommend it as your first one to try.
- Use vegetables that are in season. I have called this “autumn miso soup” because I have used Hokkaido pumpkin (onion squash) and Brussels sprouts (both in season in autumn). But at other times of the year I use different veg. I follow macrobiotic guideline of one round, one root, one leafy one. So you could do cauliflower/carrot/kale, onion/parsnip/spring greens etc.
- I had some dried hand picked wild mushrooms from a family member, so I have popped a handful in as well (together with the veg). You could use shiitake mushrooms too (soak them first if they are dried).