Seasonal Vegetables Miso Soup (by Wholefoods Harmony)

Seasonal vegetables miso soup

For Christmas my sister got me a vegan cooking class at Wholefoods Harmony and I booked it at the end of Jan, for a good start to 2016. The class was lost of fun and hands on cooking with organic ingredients at Anna’s home in North London. As I am now cooking vegan at home, it was great to learn new recipes and to practice with some ingredients I am less familiar with. For example, miso paste, wakame and burdock, as showcased in this post. The recipe is from the class, so if you try and like it, all the credit goes to the wonderful Anna!

I was a little bit dubious about all these weird things in the soup, but actually the miso really adds a kick to it, the burdock is just another root veg , and the seaweed is hardly noticeable at all. A little bit more about the unusual ingredients in this soup:

  • Burdock root: The root of the burdock plant. Particularly rich in potassium, which helps control heart rate and blood pressure.
  • Miso paste: A traditional japanese condiment, made by fermenting soybeans with salt. Miso is very rich in sodium and indeed in this recipe it was used instead of salt.  Miso is also rich in Vitamin A, Vitamin C and iron.
  • Wakame: An edible seaweed. Rich in magnesium, iodine, iron and lots of vitamins.

What do you need?  Sesame oil – sea salt – 1 onion diced – 1⁄4 pumpkin – 2 burdock roots – wakame sea vegetable – 3 carrots finely diced – water – spring onions finely cut to garnish – 2 tbsp miso paste -juice from 1 inch of ginger root

How to make it? 

  1. Wash and chop all the vegetables. Heat the sesame oil and sauté the onions for a few minutes.
  2. Then add the vegetables and wakame (seaweed).
  3. Add water to cover, bring to the boil. Then simmer for 10 minutes.
  4. Remove a little soup liquid, combine miso with the broth and return to the pot. Allow around 1 tsp miso per serving.
  5.  Add ginger juice and simmer for another minute or so.
  6. Serve garnished with spring onion.

If you are interested and live not too far from London, I would definitely recommend this class. It is a 3-hour cooking class with sit down lunch, all material and organic ingredients included, and we made 6 dishes in total. There are 5 people max. per class which makes the atmosphere very friendly. Anna also has lots of tips to make your day to day life just that little bit healthier. All of this for £75, which is a bargain compared to other, less qualitative cooking classes you can find in London. Thumbs up to Anna!



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