Miso soup
Total time
- 2 tablespoon olive oil
- 2 big onions, chopped
- tablespoon grated ginger
- 3 cloves garlic finely chopped
- 3 liters water
- 1 tablespoon vegetable stock powder
- 200 grams of miso paste
- 3 mushrooms, finely chopped
- Salt, Pepper
- 5-6 tablespoons soya sauce or tamari sauce
- 200g rice noodles
- 1 cup tofu cut into small cubes
- 3 mushrooms, finely chopped
- 4 radishes, sliced
- 2 Spring onions, finely chopped
- 1 cup fresh Cilantro, chopped
- 5-6 tablespoons sesame oil
- 1-2 tablespoons black cumin seeds
- 1-2 tablespoons sesame seeds
- Heat a large pot over medium-high heat.
- Once heated, add olive oil, onion, ginger and garlic.
- Sautée for 2-3 minutes.
- Add 3 liters of water, vegetable stock powder, soy sauce or tamari, mushrooms, salt and pepper and stir well.
- Reduce heat to low and cover.
- Simmer on low for at least 45 minutes, stirring occasionally.
- Taste broth and adjust seasonings as needed, adding more soy sauce or sesame oil if desired. Add the 200gr miso paste at this time.
- When you’re 30 minutes from serving, prepare the toppings.
- Fill a large bowl with hot water; place the noodles in for 15 minutes.
- Remove the water and drain well and set aside.
- To serve, divide rice noodles between five to six serving bowls.
- Top with broth and toppings, such as mushrooms, radishes, spring onions, fresh Cilantro, seeds. Serve with soy sauce or tamari.
Recipe by Enhealthy.com - Delicious & Nutritious at https://www.enhealthy.com/miso-soup-soup-recipe/
3.5.3208