I’m in for something special today. How about some fusion cooking for lunch then! You will love this miso brussels sprout soup with a Japanese twist… Hmmm that sounds like a cool plan to me!
Miso and brussels sprouts?
It works! I was busy making a delicious side dish, a lush casserole stuffed with Brussels sprouts and bacon under a layer of cheesy béchamel sauce.
What a lovely au gratin that is!
Do you like brussels sprouts?
It’s one of those vegetables that lots of kids and people in general hate to eat. I have to admit that I wasn’t fond of those green little balls when I was a kid. But I have learned to appreciate its taste over the years. Nowadays I love them!
Oh hey, you can’t just cook them the way you want. Don’t let them go mushy and bland! Yikes, that smell when you lift that lid off the pan and all you see is a greying green sloppy mess.
Easy Brussels Sprout Soup with Miso
So keep brussels sprouts crunchy, sweet and bright green!
I love to stir fry them.
Take a look at my brussels sprouts in oyster sauce for instance!
Cleaning brussels sprouts is very easy and it goes fast as well. But I’m always sad to see perfectly intact sprouts leaves go unused while I trim the sprouts.
There’s nothing wrong with it, such a waste! So this time I collected the green leaves and decided to make a brussels sprout soup for lunch with them.
Then in comes the Japanese red miso paste I always keep in my fridge.
Well that turned out to be a great combo! I added some freshly grated ginger, red onion and sesame seeds too. The sliced nori seaweed was a last-minute addition. Good one by the way, gives this soup extra flavor.
Easy Brussels Sprout Soup with Miso Recipe
How about some fusion cooking for lunch! Miso brussels sprout soup with a Japanese twist… Hmmm sounds like a cool plan!
- 3 oz Brussels sprouts leaves, (85 g)
- 2 slices red onion chopped
- 2 cups vegetable stock
- 1 sheet nori seaweed
- 2 tbsp miso paste
- 1 tbsp fresh ginger grated
- hot chili sauce
- 1 tbsp sesame seeds
- First of all pour the vegetable stock in large saucepan and then place it over medium heat until boiling. Once the stock is warm, stir in the miso paste until it has dissolved.
- Stir well and cook for a minute. Then add the freshly grated ginger.
- Cook for another minute. Rinse the Brussels sprouts leaves well and then add them to the miso soup.
- Stir and cook for 3 minutes. In the meantime slice the sheet of nori seaweed up finely. I used a pair of scissors which goes much faster than slicing it. Then add the sliced nori and chopped red onion to the soup.
- Stir and then cook the soup for another 2 minutes. Then take the pan off the heat and add hot chili sauce to taste if you like.
- Scoop the sprouts and miso soup into bowls. Sprinkle with the sesame seeds and serve the soup hot.