Miso is a traditional Japanese seasoning which is the result of fermenting soybeans with kogi (a fungus) and salt, sometimes also with the addition of grains. The thick miso paste is a Japanese culinary staple and is used not just in soups, but also sauces, spreads and pickling vegetables.
- Soup Ingredients
- 4 asparagus springs, diced
- 2 leeks, diced
- 1 medium yellow onion, finely diced
- 1 cup fresh spinach leaves
- 1 bunch fresh parsley, diced
- 1 garlic cloves, crushed
- 3 cups low sodium vegetable broth
- 1 tbsp miso paste
- 2 tsp kelp powder
- ½ inch ginger knob, grated
- Asparagus springs, radish slices, hemp hearts, white sesame – to garnish
- Wasabi Lentils
- 1 cup cooked black lentils
- 2 tsp wasabi powder
- 1 tbsp coconut oil
- Preheat the oven to 175C/347F.
- Line a baking sheet with parchment paper and add the black lentils.
- In a small bowl mix the coconut oil with the wasabi, then drizzle the mixture over the lentils.
- Toss to combine and roast for 15 minutes, until crispy. Remove from the oven and set aside to cool.
- While the lentils are roasting, prepare the soup.
- Water-fry the onions and leeks into a medium soup pot, then add the vegetable broth and bring to boil over medium heat.
- Simmer over low heat for five minutes, then add the miso paste and asparagus and mix to incorporate.
- Simmer for one more minute, then transfer into the blender.
- Add parsley, spinach, ginger and garlic, and pulse to obtain a creamy liquid.
- Divide into serving bowls, top with wasabi lentils and radish slices and serve.