One of my favourite ingredients is Miso paste and you can do so much with this beautiful fermented paste and one of my favourite recipes is this soup. I make it a lot at work and at home. It is a quick weeknight treat. Filling, healthy and light. Even children will enjoy it and you can add as little or as much noodles to this soup for them to enjoy. Have fun playing with this soup you can add any vegetable you want. Carrots and courgettes are also great in this soup.
Ingredients
- 750 ml Vegetable stock, good quality
- 2tsp Miso paste
- 1tsp Gochujang / red chili paste
- 2 Garlic cloves, thinly sliced
- 1 thumbsize Ginger, thinly sliced
- 2 Chetstnut mushrooms, thinly sliced
- 2 Radishes, thinly sliced
- 2 Asparagus, thinly sliced
- 2 Scallions/ Spring onions thinly sliced
- 1/2 cup Wakame Seaweed or Spinach or Kale
- 1 packet Instant noodles, only the noodles
Method
- Heat the vegetable stock with the miso paste, gochujang, garlic and ginger on a medium heat for 15 minutes that all the flavours develop.
- Add the mushrooms, radishes, asparagus and scallions and let it simmer for 15 minutes until the vegetables are soft. Make sure it simmer and not boil.
- Now add the noodles and cook for 2-4 minutes until it is tender.
- Lastly add the seaweed or spinach or kale and let it cook for 5 minutes.
- Serve and enjoy!
Note: You can add chilli oil and a soft boiled egg at the end to your bowl for some extra yumminess.
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