Try Adam Liaw’s miso soup with mussels

Mussel Miso Soup

Like the culinary equivalent of a big hug, Adam Liaw’s simple miso soup with mussels, from his new cookbook Adam’s Big Pot: Easy Meals For Your Family (Hachette; $39.99), is perfect mid-week fare. “This meal-sized miso soup is a fantastic way to get the most out of your mussels,” explains Adam. “Steaming mussels is quick and easy, but often the steaming process can result in uneven cooking. Boiling the mussels in this recipe ensures they are evenly cooked, perfectly tender, and produce a delicious and healthy soup.” It’s also simple and super fast! A healthy dinner on the table in 20 minutes? Gotta love that!

Big miso soup with mussels

Serves 4
Prep time 10 minutes
Cook time 10 minutes

Ingredients

2 litres water o prawn stock or chicken stock

3 tbsp sake

2kg live mussels

½ cup miso paste

1 block (300g) silken tofu, drained and cut into 2cm cubes

3 spring onions, trimmed and finely sliced

3 cups baby spinach leaves

Steamed rice, to serve (optional)

Method

  1. Bring the water or stock to the boil with the sake in a large saucepan.
  2. Drop in the mussels in batches in a strainer, boiling each batch for 2 minutes, then removing them as the mussels open.
  3. Divide the cooked mussels across four bowls and return the soup to the boil.
  4. Turn off the heat and place the miso paste in the strainer. Partially submerge the strainer in the soup and work the miso through to dissolve it into the soup.
  5. Discard any solid pieces of soy bean, husk or grit left in the strainer. Once themiso has been added, do not return the soup to the boil at any stage.
  6. Taste the soup and adjust the flavour by adding more miso if necessary.
  7. Stir through the tofu, spring onions and baby spinach leaves and divide the soup between the bowls. Serve immediately, with rice if you wish.

TIP / You can also add noodles to this dish if you wish. Just boil the noodles first in plain water and place them in the bowls before you add the mussels. Always boil noodles separately for soupy noodle dishes because the flour coating the noodles can cloud and affect the consistency of the soup.

 

Visit Adam’s website adamliaw.com or connect with him on Instagram @liawadam