Miso soup and fresh rice paper rolls

Lately, our weekends have been busy and full, with people visiting and people to visit.

I've been yearning for the opportunity to just stop for a day, relax and regroup - and I find that the best way to do that is in the kitchen.

Knowing that I would have this precious Sunday all to myself, with no agenda, I sat down last night and planned my kitchen marathon. First on my list was homemade vegetable stock, followed by a new batch of masala chai and a curry. I then spent a few hours flicking through my favourite cookbooks and selected a couple of new recipes to bring to life the next day.
Craving some Asian inspired meals, I added to my list a simple menu of miso soup and fresh rice paper rolls.

This morning, after awaking from a much-needed sleep in, I headed off to stock up on ingredients before settling into my sunlit kitchen for some therapy.

After only a few minutes of chopping, slicing and stirring, I found my rhythm, along with a peaceful sense of relaxation that has been missing for the past few weeks.

I've loved miso soup ever since tasting it for the first time in Japan, so I couldn't wait to mix up my own pot of the nourishing broth. The warm, saltiness of it is delicious, although its richness means it's only tolerable in small bowlfuls. It's the perfect accompaniment to a feast of sushi and green tea. While it's high in sodium, the miso paste is full of hardworking living enzymes, minerals, vitamins and other little goodies.

The broth that I adapted from Janella Purcell's Eating for the Seasons is so fast and simple to make and can easily be reheated and served the next day, or the next. It's also the kind of soup that can be varied in any way, depending on what ingredients you have on hand, or how hungry you are.

Hearty Miso Soup

Serves 4

1 tbsp olive oil

1 leek, white party only, sliced

1 tbsp ginger, grated

1/2 buch coriander, stems and leaves chopped seperately

2 litres water

2 sachets dashi

4 dried shitake mushrooms

1/2 cup miso paste

1 cup silken tofu, cubed

1 tsp sesame oil

2 tbsp spring onions, finely sliced

1/2 sheet nori, shredded

2 bundles of bean thread vermicelli (optional)

Saute the leek, ginger and coriander stems in the olive oil until soft. Add the water, dashi and mushrooms. Bring to the boil and simmer until the mushrooms are soft.

Turn off the heat. Stir through the miso paste, but do not boil - boiling kills the live enzymes in the miso. To serve, divide the tofu and vermicelli between bowls then pour over the broth. The noodles should soften after a minute or so. Drizzle over a few drops of sesame oil then finish with finely sliced spring onions, coriander leaves and nori.

The second dish I made, also from Eating for the Seasons, is probably more fitting for Summer or Spring - fresh, crunchy and cool - but I can't help but love a good rice paper roll, regardless of the weather. Like the miso soup, this dish can also be tweaked depending on the ingredients available.

Fresh Rice Paper Rolls

Serves 4

2 small packets of bean thread vermicelli

1/2 cup tamari

1/2 tsp sesame oil

1 packet small round rice paper wrappers

2 sheets nori, cut into thick matchsticks

1 large carrot, julienned

1 cucumber, skin on and julienned

2 small avocados, sliced

3 cups of pre-marinated, firm tofu (instructions below)

1 bunch coriander leaves

To marinate the tofu, cut it into matchsticks and place in a wok with 2 tbsp tamari and 1 tsp of sesami oil. Add enough water to just cover the tofu. Bring to the boil then lower heat to a simmer. Continue to simmer until the liquid has absorbed, turning once. The tofu will turn dark brown. Sprinkle with sesame seeds.

Place the noodles in a bowl and cover with hot water. They will soften in a few minutes.

Meanwhile, combine the Tamari and sesame oil and have them ready to serve in a dipping bowl.

Strain the noodles and place on a large platter, along with the tofu and remaining ingredients.

Fill a large bowl with boiling water.

To serve, dip one rice paper wrapper in the water for about 15 seconds then gently remove onto a plate. Place a piece of nori in the centre of the rice paper, along with some carrot, cucumber and avocado and top with tofu and noodles. Sprinkle with coriander.

Roll up by folding over the end closest to you, tucking in the outer edges and continuing to roll. 

Eat with dipping sauce.