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 known 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 vegetables 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-inch piece carrot, finely diced
3-inch piece of burdock, peeled and finely diced
3-inch piece of daikon, peeled and finely diced
1 leek, white parts only, quartered and thinly sliced
Handful organic shiitake mushrooms, thinly sliced
1 clove garlic, crushed
1-inch 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 small bok choy, cleaned and thinly sliced
⅛ cup tamari, plus more to taste
3 Tbsp miso paste (organic chickpea or soy)
1 green onion, thinly sliced
Toasted sesame oil
Homemade Chili Oil
Combine all ingredients except the miso paste and tamari in a saucepan and bring to a boil. Let simmer for 10 minutes, to allow flavours to integrate. Add bok choy and simmer 5 minutes more. 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, toasted sesame oil and/or homemade chili oil and togarashi.
What is your favourite late-night snack?