A soy-free take on the classic comfort bowl: azuki bean miso stirred into hot water, topped with cubes of homemade cashew nofu and a shower of nori, hemp seeds and warming spices. The nofu doesn't set with a tofu-style coagulant, but with Irish moss, a red seaweed that turns into a neutral, gelled base once soaked overnight and blended, exactly as it's traditionally used to thicken plant-based creams and cheeses without any dairy or gelatin. Nori, the thin, air-dried sheets best known from sushi, is among the most protein-dense seaweeds by dry weight, and crumbles easily over the bowl for a savoury, faintly briny topping. Simple to make, and deeply comforting to eat, especially with the cayenne and turmeric worked into the topping for a little warmth.
Miso Soup with Cashew Nofu and Nori Strips
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Ingredients
For the soup
- 2 heaped tablespoons of azuki bean miso
- 750 ml hot water
- 1 pinch of sea salt
For the nofu
- 1 ½ cups raw cashews
- 250 ml Irish moss gel (soak the seaweed overnight, rinse it, then blend it with pure water)
- 350 ml warm water
- 2 tablespoons fresh lemon juice
Toppings, your choice
- Nofu, cubed
- Raw nori, cut into strips
- Hemp seeds
- 1 pinch each of cayenne and turmeric
Method
- For the nofu, blend the cashews, Irish moss gel, warm water and lemon juice in a high-speed blender until perfectly smooth.
- Pour the mixture into a shallow dish, cover and refrigerate, ideally overnight, so it sets into a block firm enough to slice.
- For the soup, divide the miso between two bowls and stir it with 120 ml of hot water per bowl and a pinch of salt, stirring until fully dissolved.
- Top up each bowl with the remaining hot water and stir again.
- Finish with the toppings of your choice, nofu cubes, nori strips, hemp seeds, a touch of cayenne and turmeric, and serve immediately.
Tip
Never boil the miso: always stir it into a small amount of hot water on the side before topping up the bowl. It's this step, not the water temperature, that prevents lumps and preserves the miso's flavour.
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FAQ: your questions about miso soup and cashew nofu
What are the ingredients in a miso soup?
In its classic Japanese form: dashi stock, miso paste, diced tofu and a little wakame, finished with spring onion. The version here departs from that on purpose: no dashi, azuki bean miso instead of soy miso, and cashew nofu in place of tofu.
What are the 3 basic ingredients of miso?
A grain or legume (most often soybeans, but also rice, barley or, as here, azuki beans), salt, and koji, a ferment made by inoculating a cooked grain with a mould, Aspergillus oryzae. The fermentation time, from a few months to several years, determines the colour and strength of the miso.
How do you make homemade miso?
The principle is simple but long: the legume is cooked and mashed, mixed with salt and koji, packed firmly into a crock to push out the air, covered with a layer of salt, and left to ferment for several months away from light. It's a project in its own right, not an evening's preparation.
Is it good to drink miso soup every day?
This is common practice in Japan, where it often accompanies breakfast. The main thing to watch is salt: miso is a salty food, and daily consumption should be considered within your overall diet. If you're on a low-sodium diet, talk to your doctor.
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