Feijoa, Peanut Butter and Miso Noodle Soup
November 9, 2017
Sometimes I just crave some comfort food , the kind which can be made very quickly from what is in our fridge, garden and pantry.
That's what I made last night. I started by making some miso soup using one of those little sachets you can buy in the supermarket. I dissolved one in 1 1/4 cups of boiling water.
Then I stirred in the feijoa, peanut butter and brown miso dip (the recipe follows) and reheated the soup until it was piping hot.
In the meantime I boiled a small bundle of Japanese Soba Buckwheat noodles in lightly salted water, stirring them from time to time until tender then rinsed them briefly in cold running water.
The noodles were laid in a large bowl. Over the top went the miso soup and some finely shredded young spinach leaves. Dinner was done!
Using a tasty peanut butter for this recipe makes all the difference. I used Purebread peanut butter as it is organic, and made from red skinned peanuts, virgin coconut oil, honey and certified sea salt (it's seriously good)!
This recipe makes 1 large bowl/2 medium sized bowls.
A nice variation is, after adding the dip, to bring the soup back to the boil , add some thinly sliced mushrooms and simmer for two or three minutes before pouring the soup over the noodles. Along with the spinach you can add the finely sliced part of a spring onion as well.
Or if you don't happen to have any soba buckwheat noodles simply leave them out, It will still be a restorative soup.
There was a bowl of kiwifruit (a gift from my neighbours' garden) on the table so I played around with some, added a few other store cupboard ingredients and came up with this dip which is finger licking good: earthy, salty yet sweet and with a little heat.
1Scoop the flesh out of the feijoas and sieve.
2Stir the miso into the Purebread peanut butter Add all the other ingredients (including the feijoa juice) and mix well.
3Serve with carrot and celery sticks.