Samurai Strength Miso
In Japanese culture, Miso was thought to be a gift from the Gods given to man for better health and happiness. In the 17th and 18th Century, the most elite Japanese warriors, the Samurai, thrived using this fermented favorite to insure strength and vital nutrients.
Miso can be tricky requiring a little attention in order to releasing its superpower abilities. Using just a few ingredients and time, this soy product is converted into a digestible amino acid that is both rich in minerals and high in vitamin E. This fermentation process unlocks the secret powers of this super food.
Miso soup alone is delicious but adding fresh, raw, and vibrant veggies and some creamy avocado, it’s taken to a new level. Kid-approved and loaded with nutrients, all can be super charged and loaded with strength and active tummy-happy foods.
Prep Time - 20-30 mins.
Servings - 4 servings (you can ½ and ¼ the recipe for 2 or 1 serving)
- Small pot
- Medium pot
- Water measuring cup
- Whisk (or fork)
- Knife (or best a mandolin and a protective cut glove)
- Spoon or Avocado scooper
- Veggie Peeler
- 4 small topping bowls
- 4 small soup bowls for serving
NINJA NOTE **be very careful with a mandolin and ask for adult help**
Ninja Miso Recommendations
- 4 cups homemade veggie stock or an organic low-sodium veggie stock (1 cup per serving)
- 3 tablespoons your choice Miso. If traditional, we prefer Red Miso for a more hearty soup. White Miso is great for a delicate lighter broth (2 teaspoons roughly per serving)
- Sweet potato vermicelli noodles (roughly half of a 12 ounce bag)
- 1 large carrot
- 1 red bell pepper
- 1 cup shredded red cabbage, loosely packed (¼ head cabbage)
- 1 large avocado
- ½ tablespoon black sesame seeds
**** You can soak your noodles in cold water in the fridge overnight as this will reduce cooking times to just 3 minutes Definitely break the noodles in half****
- Rinse all your veggies before chopping, unless straight from your garden (then simply rub clean with a moist towel).
- Fill your medium pot half way full with water. Turn the burner to high and bring to a boil.
****Start the next steps while you wait for the water to come to a boil*****
Once the water comes to a boil break, your noodles in half and cook for about 8 minutes (if you soaked them, 3 minutes max.) Strain in a colander and rinse in running cold water. Set aside!
With your veggie peeler, shave the dirty skins off the carrot.
You can use a mandolin to make fine shreds of your carrot or you can just use your veggie peeler. Moving the carrot around, peel ribbons from top to bottom for long ribbons or half way for shorter ribbons.
Next slice in half your red bell pepper. Remove the white center along with the stem and seeds.
Cut off a small section of the top part of your bell pepper to make a flat surface so you can mandolin thin ribbons.
If using a knife, you would still remove the top part. With the rough side on the cutting board and the shiny part facing up, push your pepper flat with your palm so when you make thin slices. It will not move. Make slices as thin as you safely can.
Cut your cabbage in half and place the cut-side down. You can cut very thin slices here with your knife going across the top. Or, as before, use the mandolin for thinner shreds.
Cut your avocado in half and, with a spoon, gently remove the seed.
With your spoon you can slide it under the skin and scoop the entire avocado out whole.
Once removed you can cut into cubes.
(Also, there are easy Avocado scoopers)
Place all the ingredients aside and begin the Miso soup.
In a small pot on high heat bring 4 cups of veggie stock to a slow simmer, turn off before boiling (you can see this when tiny bubbles start to form).
Put aside and let cool for about 4 minutes while you get all your serving bowls out and set up your decorating station.
Take your Miso and drop into the pot, with your whisk or fork break up the paste until your broth has no chunks and is smooth and cloudy.
Divide the soup into 4 bowls using a flour measuring cup or a soup spoon.
Remove your cooked noodles and divide into even amounts among the 4 bowls.
Garnish with as much of each ingredient as you like. We prefer the following sequence: red cabbage followed by carrot and then red bell pepper. Finally add the avocado on top and a sprinkle of black sesame seeds (2 kids pinches per serving).
CAPOW ! Serve and Enjoy !!
There are a variety of ingredients you use for this yummy soup.
Try: Soba noodles / red bell pepper / Crimini mushrooms/ baby spinach / thinly sliced leeks (it’s a mild introduction to onions).