I had a craving for miso soup today, but my little boy is still unwell after his tonsillectomy so grabbing a hot one from the sushi bar isn’t a possibility. I made my own instead.
This soup is super creamy due to the addition of cashews. It’s also really nutritious as I’ve added baby spinach and some dried seaweed. You can buy dried seaweed from Asian grocery shops or organic supermarkets. It’s a great source of magnesium, iron, calcium, iodine and a host of vitamins.
Ingredients – serves 2
- 1 large handful fresh spinach leaves
- 2 tbsp raw cashews
- 1 heaped tbsp white miso paste
- 1 tbsp dried seaweed
- 3 cups hot water (take extra care when blending, make sure the lid of the blender is locked)
Put all the ingredients into a high speed blender and blend until really smooth. You may be able to use a stick blender for this but I haven’t tried it. Please leave a comment if you do try it.