This has to be my favourite soup for the season. Flavourful, warming and nourishing – this soup will melt hearts!
Serving the soup with the so easily prepared garlic croutons is a must. I also enjoy using a mix of sweet white miso and brown rice or barley miso, but of course you could use either light or dark miso.
- 5-6 white onions finely sliced
- Dash sesame oil
- 1.5 litres water
- 3 tblspn miso diluted in a little cooking broth
- Shoyu or tamari
- Bay leaf
- Fresh rosemary sprig
- 1 inch strip kombu sea vegetable
- Hanful green leaves – watercress, kale, cavelo nero work well (remove any tough stems)
- 1 cube sweet rice mochi grated for garnish – optional
Heat the oil, add the onions. Sauté for a few minutes until the onions begin to soften. Add the water, kombu and bay leaf and bring to the boil, then simmer for 30 minutes. Add the rosemary sprig and cook for a further 4 minutes. Add miso and then shoyu to taste and simmer for another minute. Remove the rosemary sprig and add the green leaves. Cook for another minute and then serve with grated mochi and garlic croutons.
- 3-4 slices rye, wholemeal or sourdough bread
- 3 tblsp Sunflower oil
- 1 clove garlic, peeled and cut in half
While the onions are cooking, slice your bread. Put oil on each side and a sprinkle of salt and bake in the oven turning each side, until crisp. Cut a fresh garlic clove in half and use the cut half to rub over the bread. Slice the bread into cubes about 1cm wide.
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