15 Minute One Pot Peanut Butter Miso Soup Food

15-MINUTE ONE POT PEANUT BUTTER MISO SOUP

Steps:

• Add the water, lime leaves, kombu and minced ginger to a pot.
• While the water is coming to a simmer, prepare the vegetables.
• Make the peanut butter sauce mix:
• In a small bowl, mix the miso paste, peanut butter (or peanut butter alternative), soy sauce and a little water to a smooth even mixture.
• Add in the noodles to the pot of water.
• Add the mushrooms. Simmer for about 3 minutes, then add the bok choy. Simmer for another 2 - 3 minutes, then turn off the heat.
• Stir in the peanut butter and miso mixture. Mix well.
• Arrange everything into a bowl. Top with the carrot ribbons and a wedge of lemon. Serve immediately.
• If you prefer you can cook the carrot together with the noodles but I like the raw crunchy freshness that it adds to this soup.

MISO & BUTTERNUT SOUP

Steps:

• Heat the oil in a large pan and fry the onion for 5 mins to soften. Add the squash and garlic, and stir for a minute. Add the beans and bouillon along with a litre of water, then cover and simmer for 20 mins until the squash is tender.
• Meanwhile, steam the kale for 10 mins, then toss together with the sesame oil, seeds and ginger.
• Add the miso to the soup, then blitz until smooth using a hand blender. Pour into bowls and top with the sesame kale mix to serve.

LOADED MISO SOUP

Steps:

• Bring 6 cups of water to a bare simmer and add one strip kombu; let it soak 10 minutes, then remove it and chop; set aside.
• Meanwhile, saute a handful of sliced shiitakes in oil until crisp.
• Whisk a cup of the water with 1/2 cup miso in a bowl until smooth.
• Pour the miso mix into the water and add 1/2 pound silken tofu along with some shredded carrots, turnip and ginger, the chopped kombu and about a handful of cooked, shelled edamame.
• Let stand long enough to heat the tofu through, about a minute. Add some chopped scallions and the crisp shiitakes and serve.