Tag Archives: macrobiotic

Heart-warming miso and noodle soup

16 Mar

This is a great soup for those early March nights when you, by rights, had expected the weather to be getting warmer, but when it is totally incorrectly freezing. Compounded with that, it’s an exceptionally healthy soup which is perfect for when, on those freezing early March nights, you decide to run straight home after work and skip the gym because it’s too cold. In the gym. Umm.

Miso and noodle soup

  • 2.5 TBSP shiro (or light) miso paste (adjust to taste)
  • 1/4 shallot sliced finely
  • 3 garlic cloves, sliced
  • 8 shitake or dried Chinese mushrooms
  • 1 C cauliflower
  • 1/4 C wakame seaweed
  • 750ml (3 C) water
  • 1 spring onion
  • 1 packet thick udon noodles

In a bowl, cover dried mushrooms with 250ml of hot water.

In a hot pot, heat a bit of vegetable oil and cook shallot and garlic until they have a bit of colour.

Add water, cauliflower (or other vegetable), miso paste and mushrooms with the water they were soaking in, keeping the water at a simmer.

Once mushrooms are softened and cooked enough to eat – say 15 – 20 minutes after they first started soaking – add the noodles.

Cook for another few minutes until noodles are cooked through.

Serve with spring onion and some Japanese chili flakes.

Estimated cost:£1.80

Musical accompaniment: Classical somesuch


Sesame ‘egg’ fried rice

3 Nov

When I say egg, I really mean ‘silken tofu’. Don’t you?

This is our interpretation of the greasy Chinese classic. Super quick when you’ve got leftover rice and entirely yummy.

‘Egg’ fried rice

  • 1.5 C cooked brown rice
  • 1/2 head broccoli
  • 2 handfuls of spinach
  • 125g silken tofu, mashed with a fork
  • 1.5 tsp sesame oil
  • 2.5 TBSP tamari or soy sauce
  • 2 tsp mirin or lemon juice
  • 4 cloves garlic, minced
  • 2cm piece of ginger, grated

Mix ginger, garlic and liquids in a glass.

Throw broccoli into wok with a little bit of light vegetable oil, and cook for a minute or two. Add cooked rice, heat through, then throw in mashed tofu and spinach. Stir around for another minute or two, adding the sauce from the glass.

Done. Yes, done.

Borscht with dill yoghurt

11 Oct

Nothing sounds quite as unappealing as ‘borscht’. Combining the English words ‘bore’ and ‘shit’ is never going to get the people clamouring for a dish. Tempted as I was to call this dish beetroot gazpacho, which sounds more like a flamboyant flamenco dancer or lovable cartoon character, I couldn’t.

Borscht is borscht.

But borscht is good. The key, in my mind, is to make this a raw soup. I’ve not tried it with raw beetroot, but the pre-cooked ones in packets do well. The only thing which has heat added to it is the veggie stock, but even that is allowed to cool before it gets introduced to the spring onion and beets. I’ve tried making it before using a Finnish cookbook, which involved long cooking times and bay leaves and it left me a little bit struggling to finish a bowl.

This is a happy soup. Smiling bright fuschia with a nice speckled green dollop of yoghurt in the middle.

Serves 4 – 5


  • 2 packs of pre-cooked beetroot (or about 6 cooked beetroot)
  • 2 spring onions
  • 1C vegetable stock
  • 1 garlic clove, crushed
  • 1 TBSP white wine vinegar
  • 1 tsp lemon juice
  • Cracked black pepper

Dill yoghurt

  • 5 TBSP Greek yoghurt
  • 2.5 TBSP chopped dill
  • 2 garlic cloves, crushed
  • 1 tsp lemon juice
  • 1 tsp olive oil
  • salt

Blend cooked beetroot, spring onions and vegetable stock until smooth & thick. Add juice, vinegar and seasonings.

Chill in the fridge and serve cold with dill yoghurt (which involves just mixing all the above ingredients).

Estimated cost (for 4 – 5): £1 .70

Musical accompaniment: Bruce Peninsula

Aromatic coconut lentils in yellow squash with coriander yoghurt

7 Oct

I’ve been looking at those cute yellow squash in the grocer for a while with something of a longing. It truly is a cool vegetable and also, critically, a change from the zucchini and eggplant-heavy diet Man Woman normally enjoys.

But I’ve not cooked one before and, even though I suspect it’s much like it’s zucchini brother, I knew not what to do with it. So I turned to my longstanding food mantra: when it doubt, stuff it.

This coconut lentil dish is way too big to stuff into even two of these yellow squash though. So it’s a good dish to reinvent a couple of ways. Tonight it was stuffed into a squash. Tomorrow, reincarnated with a serve of quinoa for lunches.

Curry coconut lentils

  • 1 C soaked and cooked brown lentils
  • 1/2 C sweet corn
  • 2 tsp cumin seeds
  • 1/2 tsp black onion (nigella) seeds
  • 1 tsp black mustard seeds
  • 1/4 tsp coriander seeds
  • 3 TBSP dessicated coconut
  • 1/2 can of crushed tomatoes

2 squat yellow squash.

Coriander yoghurt

  • 1/2 C plain yoghurt
  • 1/3 C chopped coriander
  • Salt, lemon and pepper to taste.

Heat oil in small pan. Once hot, add the curry seeds and cook over medium heat until they pop. Add lentils and dessicated coconut. Add corn and then the tomatoes. Cook for about 5 – 10 minutes, adding salt to taste, to make sure the veg have absorbed the light curry flavour.

Slice a bit off the base of the squash so that it can sit flat, then cut a slice  off the top. Hollow out the squash, leaving around a 1cm thickness of squash flesh all ’round and cook in an oven at 180C for about 15-20 minutes, until soft and has no bitterness.

Stuff the lentils into the squash shell, and return to oven for another 5 minutes.

Estimated cost:£2.45

Musical accompaniment: Classical music on BBC3.

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