York’s zen cook FLORENCIA CLIFFORD explains how to make the perfect miso soup.

Miso is a paste made from a fermented grain (usually soya) salt and kojikin, a brewing fungus that has been used in Japan, Korea and China for more than 2,000 years.

Perhaps a bit of an acquired taste, it is salty and yeasty and versatile. Miso is full of goodness, has a very alkalizing effect on the body and helps strengthen the immune system.

It has high antioxidant properties and marries perfectly with fresh vegetables. It is also high in protein, vitamins, linoleic acid and fibre. I simply adore miso and always carry sachets of instant miso soup in my handbag.

The recipe below is easily adaptable to whatever vegetables you have at home. If you use greens, like spring greens, or chinese greens like pak choi, make sure you add them to the soup a minute before serving, or even place them raw in the bowl and then add the soup. It is essential not to overcook them.

You can make your own vegetable stock (for a recipe check my blog).

Tamari sauce is the Japanese, more sophisticated version of soy sauce. It is also wheat-free. I recommend you try it; it is less salty but wonderful to enhance the natural flavour of vegetables.

It appears more expensive than soy sauce, but it is better quality so you need to use less.


Serves 4

Ingredients:

1/2 fresh red chilli
2 inches (5 cm) fresh ginger
1 stalk fresh lemongrass (optional)
1/2 leek
4 small carrots
1/2 cup chopped red pepper
6 brown mushrooms (or shiitake)
1/2 cup spring onions
1/2 cup (1 1/2 dl) green beans
3 bunches of pak choi
8 cups (2 litre) vegetable stock, boiled
4 -6 tbsp. miso paste (to taste)
1 tbsp. tamari sauce
1 handful coriander


Method:

• Finely slice the chilli, grate the ginger, cut the lemongrass in half and “bruise” it with the bottom of your chef's knife. Finely slice leek, grate the carrots.

Cut the brown mushrooms into quarters; slice the pepper and the spring onions. Trim the green beans by removing the top stems and finely slice them.

• Fry the mushrooms in a little sesame oil, add the tamari and add the miso paste and mix well. Leave it to rest, then add the chili, ginger, lemongrass and set a side for a couple of minutes.

• Meanwhile, heat the stock in a new pot. Place it on the stove on medium heat.

• When the stock has boiled, reduce the heat, add the miso mixture mix well and start to build your soup by placing all the vegetables in the miso soup and reheat it, making sure it doesn’t boil. Add the pak choi leaves just before serving. Pour into four bowls and top with freshly chopped coriander and perhaps another dollop of tamari sauce.

Miso is readily available in most stores. Wholefood shops in York have different varieties of Miso, and Alligator in Fishergate has some excellent fresh miso pastes.

Hatcho miso is made from soybeans.

Kome miso is made from white rice and soybeans.

Mugi miso is made from barley and soybeans.

Soba miso is made from buckwheat and soybeans

Genmai miso is made from brown rice and soybeans

Natto miso is made from ginger and soybeans

• Florencia Clifford is a zen cook and the author of Feeding Orchids To The Slugs: Tales Of The Zen Kitchen. For more, visit feedingorchidstotheslugs.wordpress.com