This is an excerpt from the Autumn issue of Positive Life. Read the rest of the intro, recipe and notes by subscribing so we can send you a copy or pick up one at one of our stockist. Subscribe | Stockists
A Warming Autumn Soup
Intro & Recipe by James Burke, Vegan Chef at Cornucopia.
Miso is one of my all time favourite fermented foods. It is made from a combination of cooked beans, grains, salt and koji that have been aged in wooden casks for six to twenty-four months until they have turned to a smooth paste. It can vary from a dark brown to a lighter whiter paste depending on the beans and grains that have been used. The dark brown misos are the saltiest and heaviest while the whiter coloured ones are a little sweeter and lighter. Miso can be added to many savoury foods such as soups, sauces and stews due to its salty and flavour enhancing properties.
With a little more practice you can even use it in desserts as sweet and salty is an amazing flavour combination. This recipe calls for barley miso. I associate this type of miso with the darker days and colder weather that comes with autumn when I crave more warming foods. Use the stock recipe as a base and try it with different types of miso over the seasons. Adjust the vegetables and grains as the seasons dictate and add a little protein for a more filling broth. This broth recipe can be used as a base while experimenting with the filling ingredients to accommodate what you have at hand and what may be lost at the back of your fridge or cupboard.
This is an excerpt from the Autumn issue of Positive Life. Read the rest of the intro, recipe and notes by subscribing so we can send you a copy or pick up one at one of our stockist. Subscribe | Stockists
