Posted in Recipes

Curry Miso Soup + A Bonus!

I chose the hottest day of the week for this one, but it was so good I didn’t even care! Easy, quick, and a good way to use up whatever veggies you have in the fridge!

Curry Miso Soup: Makes 3 Servings

1 tsp oil

1 tbsp red miso

1/4 cup chashu marinade (see bonus recipe)

6 cups chicken stock

3 cloves garlic, minced

2 cups total of whatever veggies you like, chopped – we used carrots, onions, mushroom, and kale this time to clean our fridge for grocery day!

1/4 tsp sesame oil

1/2 tsp curry powder

1/2 tsp garam masala

1 small piece kombu

Optional For Serving: seaweed snacks, soft boiled eggs, seaweed snacks, sesame seeds

  1. Dice your vegetables and garlic, then add them to a soup pot with your oil, and place over a medium heat.
  2. Cook your vegetables for a few minutes, or until they just begin to soften. Add in your chicken stock and reduce the heat to as low as possible.
  3. Add in your kombu.
  4. In a small bowl, whisk together your miso, garam masala, curry powder, and chashu marinade, until smooth. Add this mixture to the pan.
  5. Allow your soup to lightly simmer for 15-30 minutes, or until the vegetables are tender, add in your sesame oil, and adjust seasonings to taste.
  6. If desired, serve over hot rice with some seaweed snacks and an egg!

BONUS RECIPE: Chashu Marinade

I use this recipe to make my chashu pork for ramen night, I also like to mix up a large batch of it and store it in the fridge as a seasoning sauce for everything from dipping sauce to a soup booster.

1/2 cup reduced sodium soy sauce (you can use all reduced sodium soy sauce, just omit the dark soy sauce)

1/2 cup dark soy sauce

1/3 cup mirin

1/3 cup dry sherry or sake

1 cup water or vegetable stock

1 tbsp minced ginger

3 garlic cloves, minced

3 green onions, minced

1/3 cup sugar

Mix all ingredients together and store for use as a seasoning sauce or use to marinate and braise some pork belly!

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