Updated: Jun 8, 2022
<MISO BROCCOLI SOUP/味噌ブロッコリーポタージュ >
＜Yield> 4 serving
<Prep time> 5mins
<Cook time> 30 mins
3 cups, chopped (300g) broccoli
1 cup, chopped (150g) onion
garic 5 cloves
1 cup frozen edamame
¼ cup oats
1 tbsp shio koji/ 1/4 tsp salt
1 tsp soup stock powder
1 cup water
1 ½ cups soymilk
1 tsp yellow miso
cheese / nutritional yeast( as much as you want^^)
1; Chop onion, broccoli into small bite size pieces. Mince garlic.
2; To the pan, add oil( 1 tbsp), garlic and onion. Cook it on high for 5-7 mins until it’s browned. Add broccoli and shiokoji or salt, then mix. Cook it on medium heat for 5mins with the lid on. Stir it occasionally to prevent it from burning. Add water, soup stock powder, and oats. Close the lid. Cook it on low for another 10-13mins until the broccoli is soft or easily mashed with a blender.
3; Blend up with an immersion blender until it becomes smooth and creamy. Add soymilk, frozen edamame and miso paste. When the miso is fully dissolved, turn off the heat and serve it in your bowl. Sprinkle some cheese or nutritional yeast followed by freshly cracked black pepper if you want.
<Miwa’s tips> ※Watch more on YouTube!
1; I recommend cutting everything as small as possible to speed up the process.
2; If you don’t have a blender, remove the outer layer of broccoli stem and only use the inside of it. The outer layer is a bit fibrouse to eat.
3; Adjust the amount of miso paste to your liking. Taste test first before adding miso paste into the soup. Depending on the soup stock powder you are using, sodium content differ.
Keep them in an air-tight container in the fridge for 5 days.