About a week ago, I came up with a recipe for chickpea miso soup. It was so successful, I thought I would follow up with this light, noodle-filled soup. It has all the goodness of the first recipe, but is enriched with the flavours of ginger and lemongrass.
Once again, I chose to use seaweed in this soup. I love using seaweed because of its incredible nutritional properties, and this recipe is the perfect excuse to use it, especially since it’s such a commonly found ingredient in miso soup.
I try to add extra vegetables to my food any chance I get. So, in this case, I decided to use tenderstem broccoli. It adds a punch of nutrition, including fiber, calcium, and a variety of vitamins. Like last time, I chose to also use shiitake mushrooms in my soup. While miso has a lot of flavour on its own, shiitakes add such a lovely umami, and I really enjoy the extra substance they provide to this soup.
All of these flavours are quintessentially asian, and work really well in this warm, filling soup. Ginger is great for soothing the stomach, and aids in digestion, meaning you can absorb more nutrients from the soup.
I hope you enjoy my version of miso soup! It’s so healthy, warm and delicious, I guarantee it’ll be your new go-to recipe when you need a quick rainy day meal! Enjoy, and remember- eat well to live well!
- 250 g Black Rice Noodles
- 30 g Miso Soup Paste
- Dried Shiitake Mushrooms (soaked)
- Tenderstem Broccoli
- Lemon grass
- Black sesame
- Spring onions
- Dried Seaweed salad
1. Boil the rice noodles according to package instructions.
2. Dissolve miso bouillon in hot water. Add the broccoli, mushrooms, ginger, and lemongrass to the dissolved bouillon and cook it for approximately 10 minutes.