Have you ever had that feeling when you look at a recipe and just think to yourself, “that is pure genius!”? Well, this is one of those for me. Packed chock full of incredibly tasty and healthy ingredients, and finished off with wasabi lentils. As much as I love the soup, I could simply snack on a bowl of the lentils on their own! This interesting take on sprucing up a basic miso soup will have your taste-buds begging for more.
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.
I love adding miso to my dishes because is a great protein source and has a high vitamin and mineral content. It’s gone from being a delicacy for only the social elite from the 8th to 12th century, to a highly exported product throughout the world today, as people have become more aware of its health benefits – it regulates your digestive and intestinal functions, protects against gastric ulcers, decreases cholesterol and blood pressure levels, prevents inflammation, and lowers your risk of cancer and heart disease. What’s not to love?!
The humble (and utterly delicious) asparagus, packs its own health punch, too. It’s good for brain health, is a natural diuretic, also helps to fight cancer, is loaded with antioxidants (our best friends because they help to slow down the effects of aging), and is a very good source of fiber, folate, vitamins A, C, E and K, and chromium.
This little bowl of magic will bring happiness to your body and soul for so many reasons, not least because it is so good for you, and it’s even pretty to look at! Its ingredients make a great combo for balancing the thyroid activity, especially because of the iodine concentrations in kelp and the quercitin antioxidant in asparagus.
- 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.