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Thursday, September 9, 2010

Spicy Pumpkin Miso Soup

Spicy Pumpkin Miso Soup


2 tsp safflower oil
1/2 tsp chili flakes (more if you like it HAWT)
4 cloves garlic, chopped finely
2 cups water
2 tbsp shoyu (Japanese soy sauce, darlings)
1/2 cup pure pumpkin puree
2 tsp light miso (I always use aged barley miso)
2 sheets nori, crumbled
pinch fresh ground nutmeg

In a medium saucepan, heat the oil over medium heat.  Add chili flakes and garlic and cook for one minute.  Add water and shoyu, cover and bring to a boil.  Once the broth has boiled, reduce the heat to low and add the pumpkin.  Simmer for ten minutes then add the miso (take care not to boil miso as it destroys the enzymes), crumbled nori and nutmeg.  Add shoyu to taste.  This is so delicious and so easy, perfect on a fall afternoon!

1 comment:

  1. Here's the recipe for the yummy little flatbread pictured with the soup:

    great for burrito's!!!