You can be very creative with miso and it's not only tofu and wakame that can be floating in your miso soup. You can add diced avocado or sprinkle some herbs and spices. You can also include superfoods like chia seeds, goji berries or maca powder in it. The sky is the limit.
We are taking miso soup to a completely different level. Making this healthy condiment the base of a diverse and instant soup for all ages and nationalities to enjoy.
It has become a little trend to make "Miso-maru' in Japan. It looks like an energy ball or a chocolate truffle but it's made with miso. You just need to mix this with hot water and then your instant miso soup is made. I like to call this a miso bomb.
Perfect to bring with you when you are on the road or in office to make a quick and healthy soup.
Check out our recipe with tomato base :)
Instant Chickpea Minestrone
|100 g||Chickpea Miso|
|1 tbsp.||Extra Virgin Olive Oil|
|2 halves||Organic Sun-Dried Tomato (Diced)|
|1 tbsp.||Onion Powder|
|1 tsp||Garlic Powder|
|1/2 tbsp||Tomato Powder|
|1/2 tsp||Herb Mix (Thyme & Oregano)|
|15 g||Pumpkin Seeds (Activated)|
1. Mix all the ingredients except the pumpkin seeds in a small mixing bowl.
2. Divide the batter into 4 portions and make a ball with your hands.
3. Roll the ball on pumpkin seeds and decorate the ball.
4. To preserve, you can wrap this and store it in the refrigerator for up to 1 month.
5. To serve, place the ball in a soup bowl and add 150ml of boiling water and mix well. Serve immediately!
The miso is fermented in a traditional way and package unpasteurized which makes it rich in natural digestive enzymes. This makes the nutrients in the miso easier for our bodies to digest and absorb (the benefit of all fermented foods.) Also, chickpeas have a higher content of potassium and dietary fibre compared to soybeans (ingredients commonly used to make miso).