Power Soup
Power Soup
The secret ingredients here are the unpasteurised miso and the umeboshi salt plum, which combine as a final seasoning to give an otherwise humble vegetable-coconut soup an umami lift. What’s more, the chicken stock, seaweed and the raw egg dropped in at the end provide a real power boost to keep you energised.
Servings
2
Prep time
Cook time
Recipe
Gluten-Free, Dairy-Free
Ingredients
- 1 tbsp coconut oil
- 1 onion, sliced
- 400mL can coconut milk or cream
- 100mL chicken stock or water
- 1 carrot, chopped
- 1 sweet potato, chopped
- 1 tbsp dulse seaweed powder
- 1 handful green beans, trimmed
- ¼ wombok, shredded
- 2 buk choy, trimmed
- 2 tsp umeboshi paste (or 1 umeboshi if you can’t get the paste)
- 2 tbsp unpasteurised miso paste
- 2 organic eggs
Method
- Heat oil in a large saucepan over medium heat.
- Add onion, stir for 1-2 mins, then add coconut milk and stock or water and bring to a simmer.
- Add carrot, sweet potato and seaweed powder and simmer, stirring occasionally, for 10-15 mins until vegetables are cooked through and quite soft.
- Add the beans and simmer for 2-3 mins, then the cabbage and buk choy to cook for another 1-2 mins. I like them to be just cooked but still with some crispness (cabbage and buk choy can be added almost as you turn off the heat).
- Remove from heat to cool for 5 mins.
- While soup is cooling, spread umeboshi paste around the rim of each bowl. Add 2 tsp miso paste to each bowl and loosen with a splash of water.
- Add egg to bowls, whisk quickly with a fork, then ladle hot soup over the top and mix to incorporate; the hot soup will cook the egg.
- Serve immediately, adding more miso or umeboshi to taste.
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