Miso soup with bone broth
Miso soup with bone broth is one of my favourites in the grey, cold winter months. It has the warming comfort of a homemade soup and an whole array of health benefits, especially for the digestive system. I like to make my miso soup with beef bone broth as it aids in boosting the immune system, soothes digestion and is beneficial to joint health. When feeling the effects of winter colds, miso bone broth is my go to recipe, as it works miracles for recovery.
Ingredients (makes 2 bowls):
- 500ml of bone broth (see method below)
- ½ tbsp miso
- 2 spring onions, finely sliced
- 100g silken tofu, cut into cubes
- 1 sheet dried nori or wakame seaweed, cut into strips
- Chilli flakes – optional
- Place the bone broth in a large saucepan and bring it to the boil. Turn down the heat to low then add the seaweed and simmer gently for 5 minutes.
- Stir in the miso so it is fully dissolved, but don’t boil it.
- Add the spring onion and tofu, then gently heat through and serve.
- Sprinkle with chilli flakes if you want to add extra spice.
To make bone broth (makes 3-4 litres)
- 2–3 kg beef bones, chicken carcasses, lamb bones (usually free from the butchers) or use the saved bones from a roast
- A generous splash of apple cider vinegar or fresh lemon juice (optional – this can help to extract the minerals from the meat bones)
- 1 onion
- 2 carrots
- 2 celery stalks
- 1 tbsp black peppercorns
- 3 dried bay leaves
- Place all ingredients into a pan and add cold water until it covers contents by a few centimetres.
- Bring to the boil and then reduce to a simmer for a minimum of 12 hrs. The longer they cook for the better!
You can alternatively put it all in a slow cooker on high for 12 hrs.
- Approximately every 20 minutes, skim off any foam that forms on top.
- When cooking is completed, strain off the bones and vegetables, leaving the liquid broth.
- It will keep in the fridge for 3 days or you can freeze it.