Miso Soup with Watercress
As I mentioned last week, I’ve been borrowing some recipes from Gwyneth Paltrow’s detox diet, and so far, I’m really enjoying the menu. Now, I must confess my healthy eating guard was way down this past weekend because my family was in town and of course a lot of delicious eats were had. However, because I had been eating so well the days leading up to it, I didn’t feel as guilty and I think I even had a better sense of self control in terms of actually stopping when I was full (a problem I’ve long suffered from!). This week I’m back to the GOOP way and happy to be doing so. I spent a short amount of time last night whipping up more of the carrot and ginger salad dressing, as well as a couple quarts of this delicious miso soup. If you’ve been reading for awhile, you may recall my fondness for the Asian grocery store and specifically, dehydrated shitakes, so you can see why I’m already a fan of this recipe. Normally, you can make a basic soup just mixing water with the miso paste, but what I love about this recipe is that you re-hydrate the mushrooms with wakame in the water so the soup has a great depth of flavor. The addition of watercress leaves just at the end adds a nice peppery bite as well. I’ve been enjoying my miso soup with small side salads; It makes for a perfect light and nutritious meal!
- 6 cups water (filtered is best)
- 50 grams dried bonito flakes (I omitted this since I got miso paste that is flavored with bonito)
- 3 dried shitake mushrooms
- 4″ piece of dried wakame (I bought cut wakame, which looks tiny but expands a lot in the water. Use 1-2 TBSP)
- 6 tablespoons miso paste (whatever kind you like—sweet white miso makes for a nice, light soup while aged barley gives a full, robust flavor)
- 2 cups watercress leaves
Heat the water in a small soup pot and when bubbles form around the edge, add the bonito. Turn the heat down and simmer for two minutes. Turn off the heat and let the broth sit for five minutes. Strain the broth into a clean pot, discarding the bonito. Add the shitakes and wakame to the broth and simmer over low heat for 20 minutes. Remove the wakame and mushrooms. Discard the thick stems from the mushrooms, thinly slice the caps and slip them back into the soup. Chop the wakame into small pieces, discarding any thick pieces of stem, and return to the pot.
In a small bowl, combine the miso paste with a bit of the broth and whisk to combine. Pour the mixture back into the pot and let the soup simmer, being careful not to let it boil. Add the watercress at the last minute, just to wilt it, and serve.