Punjabi-style Miso Soup

Ingredients

In this Punjabi-style adaptation of miso soup, we incorporate Punjabi spices such as cumin, coriander, and turmeric to infuse the soup with a unique flavor profile. Additionally, we use Punjabi vegetables like cauliflower and peas to add a touch of freshness and texture to the dish. These adaptations give the soup a distinct Punjabi twist while still maintaining the essence of the original miso soup. We alse have the original recipe for Miso Soup, so you can check it out.

• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 3 tablespoons miso paste 3 tablespoons miso paste
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 small carrot, thinly sliced 1 small carrot, thinly sliced
• 1 cup cauliflower florets 1 cup cauliflower florets
• 1/2 cup green peas 1/2 cup green peas
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• Salt to taste Salt to taste
• Fresh cilantro leaves for garnish Fresh cilantro leaves for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 16g, 5g
• Protein: 5g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat vegetable oil in a pot over medium heat. Add cumin seeds and let them splutter.
2. 2.
   Add chopped onion and minced garlic. Sauté until the onion turns translucent.
3. 3.
   Add coriander powder and turmeric powder. Stir well to coat the onions and garlic with the spices.
4. 4.
   Add carrot, cauliflower florets, green peas, and green chilies. Sauté for a few minutes until the vegetables are slightly tender.
5. 5.
   In a separate bowl, whisk miso paste with a little vegetable broth to make a smooth paste.
6. 6.
   Add the remaining vegetable broth to the pot and bring it to a gentle boil.
7. 7.
   Reduce the heat to low and add the miso paste mixture to the pot. Stir well to combine.
8. 8.
   Add soy sauce and salt to taste. Simmer the soup for 5-7 minutes to allow the flavors to meld together.
9. 9.
   Remove from heat and garnish with fresh cilantro leaves.
10. 10.
    Serve hot and enjoy the Punjabi-style Miso Soup!

Treat your ingredients with care...

• Miso paste — Make sure to whisk the miso paste with a little vegetable broth to create a smooth paste before adding it to the soup. This will help prevent any lumps from forming.
• Cumin seeds — Toasting the cumin seeds in the hot oil before adding other ingredients will enhance their flavor and aroma.
• Cauliflower florets — Cut the cauliflower into small florets to ensure they cook evenly and become tender.

Tips & Tricks

• For a spicier version, increase the number of green chilies or add a pinch of red chili powder.
• Customize the vegetables according to your preference. You can add bell peppers, mushrooms, or spinach for variation.
• Adjust the salt and soy sauce according to your taste preference.
• Serve the soup with a side of warm naan bread or steamed rice for a complete meal.
• Leftover soup can be refrigerated and reheated the next day. The flavors will further develop, making it even more delicious.

Serving advice

Serve the Punjabi-style Miso Soup hot in individual bowls. Garnish each bowl with fresh cilantro leaves for added freshness and aroma. Accompany the soup with warm naan bread or steamed rice for a satisfying meal.

Presentation advice

Present the Punjabi-style Miso Soup in beautiful ceramic bowls to showcase the vibrant colors of the vegetables. Sprinkle some additional cumin seeds and a drizzle of soy sauce on top for an attractive presentation. Serve with a side of warm naan bread or steamed rice to complete the presentation.