Simple miso soup bowl with broccoli & bacon

mugi miso paste edmotnon organic box - soup recipe by the nomadic wife

Recipe sponsored by The Organic Box


 

I don’t really go to grocery stores anymore. Sounds a little crazy? Well, a while back I would probably have assumed a few things about a woman who said such a silly thing.

Maybe she’s a hermit? Maybe she gets her husband to run the errands! Lucky gal.

In truth, I don’t go to them that much these days for the simple reason that between our local farmer's markets and The Organic Box, there just isn’t a need for them anymore. I can find all the local produce & pantry items my heart desires and enjoy the sunshine all at the same time. Yup, I place my box orders on my phone, sipping lattes after I’ve done my round at the farmer’s market... Brilliant right?

 
simple miso soup recipe by the nomadic wife - miso paste edmotnon organic box
Easy miso soup recipe by the nomadic wife
 

The Downside

One of the biggest downsides to not getting my groceries in a store anymore though is being able to hold the ingredients in my hands. That was always a big one for me.

I love to hold the containers of nut butter or the bottles of sauce before I purchase them and bring them into our house. While looking at them, I go through my mental Rolodex of flavors -- this would pair well with the leftover ginger, that would be lovely with that broccoli salad I made last week. Then, I flip the container and check the ingredients to make sure they follow a rather simple set of rules (post coming soon on this).

So, when I bought a tub of Amano Miso paste (pictured above) I was concerned that it wouldn’t be all that I had dreamed of in a miso paste. Even though I create recipes all the time, I sometimes have a hard time figuring out just how much 400g in a container means. So I’m always a little weary that the container will be teeny tiny. Let me tell you, it isn’t. I used enough to make four (large) bowls of soup here and I’ve hardly made a dent in the container.

The folk at The Organic Box have been an absolute charm at answering any questions I’ve had in regards to the products the carry. So, if you’re a yegger, give them a try and if you’re unsure, give them a holler. Easy right?

 
Simple miso soupe recipe for the organic box edmonton
amano miso paste - edmonton - the organic box
 

The Best Miso Soup Ever

When I made this soup, with the Mugi Miso (which is a red miso) I was happily surprised at how much flavor was packed into that delightfully fermented soybean paste. The last time I had a miso broth so full of flavor, I was in Asia. So that should tell you something.

The there are two key steps with miso soup tasting the way it tastes when you go to your favorite sushi place - or dare I say it better. First, is good miso as I just mentioned. Second is good seaweed. Most recipes called for Nori and it truly makes the world of a difference. If you’ve ever had seaweed-less miso soup, you know what I’m talking about. It can be a little bland (think chicken stock without salt) and leave you wondering what the heck you just ate.


Next level umami flavor

Now, because I really wanted to punch the flavors up a notch, I added pan fried bacon to the mix, because everything tastes better with a little umami bacon grease in there. It isn’t necessary though. You could totally do without it and to be quite frank, although there is something magical about the pork to seaweed ratio in this soup, you could just add a touch more seaweed if you were after that satiating umami flavor.

 

Get your ingredients for this recipe from The Organic Box.

Use OrganicBunch20 at checkout to get 20$ off your first order.



wheat free, dairy free, soy free, vegetarian


4 Servings

1 L chicken or vegetable stock
2 thick slices of bacon
1 small onion
Green onions, for topping
1 pack of rice vermicelli
2-3 T Amano Miso Paste, to taste
1 small Broccoli 
1 sheet Nori
 

20 mins prep + 10 mins cook

First, take your rice noodles out of the bag and place them in slightly warm water. This will help them to dehydrate.
Leave them to soak for the full 20 minutes while you prepare the rest of the dish.
Cut your bacon & onion into small pieces and add them to a frying pan over medium heat. You may need to toss it once or twice, but the idea is to get your onions golden and your bacon crisp.
While the bacon is going, bring the stock and the sheet of nori up to a simmer in a medium pot.
Take a measuring cup (or any cup) and pull out a bit of stock to dissolve the miso paste into. Then add the paste mixture back in.
When the full 20 minutes of soaking has passed. Separate your noodles into 4 bowls. Layer on raw broccoli & the bacon mix.
Finish by dividing the broth into the four bowls & adding sliced green onion. Enjoy!