I am developing a dangerous addiction to Marigold Organic Instant Miso Bouillon Powder. It’s delicious, and makes a just-as-good-as-a-restaurant broth in which to poach vegetables, and soak cellophane noodles, for my go to incredibly healthy lunch.
There’s no oil, no sweet stuff and barely any carbs, but the miso soup means it is very filling. (It’s been proven that eating food in a broth or soup increases satiety.) It also takes about five minutes including prep. I know it seems counter-intuitive to just throw mushrooms in liquid (instead of frying them), but poaching is very quick, and keeps them juicy and plump.
Honestly, this could not be simpler. For one person, half fill a medium sauce pan with boiling water from the kettle, and stir in 2 or 3 heaping teaspoons of Miso powder to taste (there are plenty on the market if you can’t get hold of the Marigold).
Throw in a large handful of chopped mushrooms — I used shitake from the Chinese supermarket I wrote about earlier this week, and normal white ones, two heads of pak choy greens, trimmed & chopped into pieces, and five or so chunks of pre-fried tofu sliced up.
The tofu was bought from the Chinese supermarket too, but you can use any kind of beancurd as it just needs warming through. I prefer to use pre-fried or marinated for the chewy texture and flavour but, if you like the wobbly fresh stuff, it’s great in this soup too, but add it at the end as it will break up if you push it around.
It should take about 4–5 minutes tops for the mushrooms to cook through and the greens to soften. After three mins, I add a small handful of broken up cellophane (glass) noodles (made from mung beans) as they cook extremely quickly. (If you prefer you can just soak them in boiling water in advance and add them at the end to hot up.)
At the same time as the cellophane noodles, I added a handful of enoki mushrooms — the long thin white ones that look like aliens, as they barely need any cooking.
And that’s it. You could add spinach leaves, Chinese leaves, broccoli, cabbage…any greens will do, although of course broccoli and cabbage need a little longer cooking time. It’s pretty impossible to overcook the poached muchrooms so don’t worry about the effect of a longer cooking time.
If you want some heat — I always do - splash some chilli oil in your soup as you serve it. That’s the pretty option. You could also stir in some Sriracha sauce.