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July 30, 2018
Mountain Miso | Beef and Shiitake Miso Soup - Earlier this year I found myself having to prepare dry food rations for a three month expedition, in which I would traverse Tasmania through its rugged Western Wilds.
I needed food that was tasty, nutritious, varied, and simple to prepare.
In the past I have always found lunch the trickiest meal to prepare. Usually, I would
simply eat wraps with cheese and salami for lunch. For this expedition, I knew I
couldn’t justify the weight of cheese and salami given their comparatively low
nutritional value. Besides, given the prevailing weather conditions on the ridgelines of Tasmania’s remote Southwest, I knew a hot lunch that was quick and easy to prepare would be ideal.
So I came up with the following recipe, using ingredients from top notch local,
Tasmanian producers. Each of these producers has a range of flavours in their product range and so I was able to mix up the flavours and no two packets of miso soup tasted the same.
I knew I hit the nail on the head with this recipe when I reached my destination, the
northern tip of Tasmania, Woolnorth Point. After 84 days in Tasmania’s Western
Wilds, I ate this Miso Soup every single day and was still just as happy to eat it on the last day of my trip as the first!
Happy travels, wherever your path may take you.
Andy ‘Sloz’ Szollosi
1. Measure out ingredients into a zip lock bag and seal. Make as many portions as
required by multiplying recipe ingredients but package each serve individually.
2. Boil 600mL water. Turn off heat/stove.
3. Empty the contents of zip lock bag into the pot of boiling water.
4. Stir, then cover pot and wait for 5 minutes.
5. Bon apetit!
Andy's story to be published in Wild Magazine
📷Above: Andy Szollosi carrying a 45kg pack into know where. Photo Credit Simon Bischoff
📷Above: A super efficient and lightweight stove is used to prep the Mountain Miso
📷Above: Andy finds a patch to pitch for the night.
📷Above: A moment on the mountain - rugged Tasmania
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