Warmth in a Bowl: Discover the Comfort of Miso Paya Soup

There's something truly special about a slow-cooked soup, especially one that carries layers of flavor and tradition. Today, we're diving into a hearty and comforting dish with a unique twist: Miso Paya Soup(video here).

"Paya" itself refers to trotters, often slow-cooked to extract a rich, gelatinous broth that's deeply nourishing. We're taking this classic and infusing it with the umami goodness of BKB Instant Soup Paste, creating a soup that's both familiar and excitingly new. This isn't just a soup; it's a hug in a bowl, perfect for chilly evenings or whenever you crave something truly satisfying.

Why should you try this recipe?

• Deeply Flavorful Broth: Slow-cooking the paya releases incredible depth and richness, enhanced by the fragrant whole spices.
• Umami Boost: The BKB Instant Soup Paste adds a layer of savory complexity that elevates the entire dish.
• Comforting and Nourishing: This soup is packed with goodness and is incredibly satisfying.

Ingredients:

• 2 tbsp ghee
• 2 bay leaves
• 1-inch stick cinnamon
• 1 tsp cumin seeds (jeera)
• 1/2 tsp black peppercorns
• 1 tbsp ginger-garlic-chilli paste
• 1 large onion, thinly sliced
• 500g paya (trotters)
• Hot water, as needed
• 2 tbsp fresh mint, chopped
• 2 tbsp fresh coriander, chopped
• 1-2 tbsp BKB Instant Soup Paste (adjust to taste)
• Salt to taste (add after the soup paste)

Instructions:

1. Add Whole Spices: Once the ghee is hot in your pressure cooker, add the bay leaves, cinnamon stick, cumin seeds, and black peppercorns. Sauté for about 30 seconds until fragrant, allowing the spices to release their aromatic oils.
2. Sauté Aromatics: Add the ginger-garlic-chilli paste and thinly sliced onions to the cooker. Sauté over medium heat until the onions turn translucent and lightly golden, which usually takes about 5-7 minutes. This step builds a flavorful base for the soup.
3. Add Paya: Add the 500g paya (trotters) to the cooker and mix well with the sautéed spices and aromatics. Sauté for another 2-3 minutes, allowing the paya to get coated with the flavors.
4. Add Hot Water: Pour in enough hot water to completely submerge the paya. Ensure there's about an inch or two of water above the paya to create a good amount of broth. Using hot water helps maintain the cooking temperature.
5. Pressure Cook: Once the water starts boiling, close the lid of the pressure cooker. Cook on medium heat for 7-8 whistles. This will ensure the paya becomes tender and the broth is rich.
6. Rest: After 7-8 whistles, turn off the heat and let the cooker sit undisturbed for another 15 minutes to allow the pressure to release naturally. This gradual release helps in better extraction of flavors.
7. Finish the Soup: Once the pressure has fully released, carefully open the cooker. Stir in the freshly chopped mint and coriander. Then, add the BKB Instant Soup Paste and mix well until it's fully dissolved. Taste the soup and add salt if needed, keeping in mind that the soup paste might already contain some salt.
8. Serve: Ladle the warming Paya Soup into bowls and serve immediately. Garnish with extra coriander or mint if desired.

This Miso Paya Soup (video here) is more than just a meal; it's an experience. The slow cooking process allows the flavors to meld beautifully, creating a truly comforting and satisfying dish. So gather your ingredients, embrace the aroma of the spices, and enjoy this unique and flavorful take on a classic soup