Miso and coconut are two of my most favorite ingredients. One I was introduced to only in recent years, and the other is something I grew up eating almost every day in my Konkani home where coconut was part of just about any recipe.
Both have transcendental health qualities - miso, a fermented bean paste, is believed to prevent some kinds of cancer and is rich in wonderful enzymes that aid digestion. Coconut, while high in saturated fat, is still one of the healthiest foods you can eat, not to mention one of the tastiest. To a vegan, coconut milk- which is loaded with fiber, vitamins and minerals- is particularly valuable because it works wonderfully as a cream substitute in most recipes. Plus, it tastes way better than calorie-loaded cow fat.
For those new to cooking with miso, there are a variety of miso pastes available in Asian stores and supermarkets, but a beginner might want to go with a mild-tasting one when you first try this soup. Miso is very salty, so remember that when you plan to add it to a recipe, you will want to hold back on the salt. Also, in a cooked dish, add miso at the very end, because boiling it can kill the healthful enzymes.
As anyone who has been to my blog before would know, I cook a lot with coconut, but this one is very special to me. It gets ready in no time and always leaves me feeling like I've done something good for myself.
Coconut Miso Soup
Ingredients:
4 cups water (even better, use light, vegetable stock if you have some on hand. Make sure it has no salt, though.)
1 14-oz can light coconut milk
4 tablespoon barley miso
8 large button mushrooms, sliced very thin
1 teaspoon ground black pepper
½ cup of seaweed, cut in pieces (optional- I use any seaweed I have on hand, but my hubby is not a big fan of seaweed so I do leave it out often enough. It doesn't really hurt the dish)
1 cup brown rice, cooked
1 tablespoon ginger
1 teaspoon canola oil
7-8 fresh basil leaves
Heat canola oil in a soup pot. Add the sliced mushrooms and saute until they begin to caramelize just slightly.
Add the ginger and stir in
Add the water and then the seaweed, if using. Let it come to a boil. Simmer for about 2-3 minutes.
Add the cooked brown rice and stir in.
Meanwhile, mix the miso paste in the coconut milk, adding some of the warm soup stock if necessary, until no lumps remain.
Take the soup off the heat, and then add the miso-coconut mixture to it.
Tear in some fresh basil leaves and serve hot.
Anonymous
Delish! I added some chicken and Thai rice noodles instead of the rice and it turned out great! You know it is good when your picky 15 year old slurps it down and asks for more! Thanks Holy Cow!
Vaishali
So glad you liked it! I like the idea of noodles in the soup. Thanks for the feedback.
Casey Moeller
Thanks for posting this! I used black kale instead of seaweed, and I didn't have coconut milk on hand, but I did have coconut water, and I used udon noodles instead of brown rice 🙂
Anonymous
This is a delicious soup. I followed the recipe exactly but did add some scallions. It is a much heartier soup than any miso soup I've ever ordered from a restaurant. Yummy!
Deepa Sreetal
Hi, the recipe looks tasty, wld love to try it.. where would I find barley miso. I live in US and not seen in any of the grocery stores here....
Casey Moeller
I buy my miso at New Season (which is a Pacific NW grocery store). I am sure you could find in at a Whole Foods or Fresh and Fast, or some other natural food store.