If you’re looking for an easy way to get some green goodness into you, this pea green miso soup is the way to go
Soup in summer is often overlooked, but it’s still a delicious lunch and a great way to use up lots of in-season fruit and veg. We love this pea green miso soup recipe from Ella Risbridger.
You will need:
- Bunch of coriander
- 5 spring onions
- 5 to 25 grams ginger, depending on how gingery you want your soup to be
- 3 garlic cloves
- Splash of olive oil
- 1 lime
- 1 tsp white peppercorns
- 1 ttsp Szechuan peppercorns
- 650 ml boiling water
- 2 tbsp miso paste
- 500h frozen peas
- Get out your blender or food processor.
- Rinse your coriander under the tap, picking out any brown leaves, then chop it roughly with a pair of scissors straight into the blender, keeping a small handful for garnishing the soup later. You can chop your spring onions with kitchen scissors too, and it saves on the washing up. Into the blender with them as well, again keeping a little for later. Peel the ginger with the blunt side of the scissors, rubbing it vigorously—the skin will just come right away. Roughly chop the ginger and put that in the blender, along with the garlic cloves, peeled but not chopped.
- Blitz, drizzling a splash of olive oil through the hole in the top to help things along, and then slowly squeezing in the juice of the lime. Limes can be tricky—mine yielded only about a tablespoon of juice (pathetic)—so go easy and stop the blender every so often to have a taste.
- Grind the white and Szechuan peppercorns with a pestle and mortar, set a pinch aside for later, and tip the rest into the blender. Don’t be tempted to add any salt, as the miso will make the soup salty enough. Blitz on high for 2 to 3 minutes, scraping down the sides as needed; the finer you get this paste now, the smoother your final soup will be.
- Scrape out the paste into a saucepan, and set it on low heat, stirring gently. Put the kettle on, and when it comes to a boil, measure the 650 mL of water straight into the saucepan. Add the miso and stir like mad, then simmer for 10 to 12 minutes, stirring regularly to stop it sticking.
- Turn the heat back up so the soup comes to a rolling boil, then add the peas and simmer for a couple of minutes, but no more: Peas overcook so easily.
- Take the soup off the heat and either tip it back into the blender and blitz again, or use a hand blender in the pan until the soup is reasonably smooth. I like mine with a bit of texture: It feels to me somehow more hearty, more satisfying.
- Ladle into bowls and scatter with the reserved coriander, spring onions, and pepper.
Based on excerpts from Midnight Chicken (& other recipes worth living for) by Ella Risbridger with the permission of Bloomsbury Publishing. Copyright © 2019.