Just when I thought spring was upon us with its corresponding smoothie and salad cravings, a Newfoundland style Sheila's Brush descended with a cold, wet and bleary day more reminiscent of November than March. As a result, I found myself reaching back in the fridge for my grounding root vegetables and miso paste.
When it comes to late night snacking, I have been know to reach for a lovely bar of dark chocolate, especially if it happens to come from The Chocolate Project. But more often than not, during the fall and winter months I find myself preparing a warm and nourishing bowl of what I lovingly refer to as "Midnight Miso" instead. One of my intentions for this year was to give myself the gift of rest by going to bed earlier. A good night's sleep happens more often than it has in the past, but I still find myself stirring a pot of miso goodness during the wee hours more often than I would like to admit. But when it comes to late night snacking you could definitely do a lot worse than miso soup!
This recipe is flexible and can be made with whatever veg and protein you happen to have on hand. I love using grounding root veggies, like Burdock, Daikon and Carrots, and I often pair this soup with Kinpira, a delicious macrobiotic dish first introduced to me by my good friend Jessica Sodor-Duncan. Her blog, The Dainty Pig contains an abundance of wonderful recipes and information on all things Macrobiotic related. You can find her fantastic recipe for Kinpira here. As I mentioned, it pairs beautifully with Midnight Miso, especially since both dishes take a mere 20ish minutes, plus chopping time to prepare. Sounds like a wonderful anytime snack/meal to me!
3" piece carrot, finely diced
3" piece of burdock, peeled and finely diced
3" piece of daikon, peeled and finely diced
Handful organic shiitake mushrooms, thinly sliced
1 clove garlic, crushed
1" piece of ginger, grated
1 350 g package organic tofu, cubed (or protein of choice) and/or 1 cup shelled edamame
6 cups filtered water or Nourishing Vegetable Broth
2 tsp 5 Mushroom Dual Extract Powder (optional)
1 Tbsp Sea Veg Blend (or seaweed of choice)
1/8 cup tamari, plus more to taste
3 tbsp miso paste (organic chickpea or soy)
1 package rice noodles or rice ramen (I love the Lotus Brand Organic Millet & Brown Rice Ramen)
Combine all ingredients except the miso paste and tamari in a saucepan and bring to a boil. Let simmer for 15 minutes, to allow flavours to integrate. Remove from heat and add Tamari, whisking to combine. Ladle some of the broth into a bowl and whisk in the miso until no chunks remain. Add the miso/broth mixture back into the soup pot and stir to combine. Serve immediately, with some thinly sliced green onions and sesame oil (chili infused sesame oil is even better!)
What is your favourite late night snack?