0 0
Miso Noodle Soup

Share it on your social network:

Or you can just copy and share this url

Ingredients

1 L Vegetable stock
1⁄4 cup Soy Sauce
1 tbsp Miso Paste
1 tbsp Cornflour
1 thumb Ginger, peeled and grated
2 cloves Garlic, crushed
Fish sauce, to season
Additional ingredients (optional)
4 Spring onions, chopped
4 Baby bok choy, trimmed and stalks separated from the leaves
4–6 Broccoli florets
1 cup Chopped mushrooms
1 x 400g Packet rice stick noodles
1 cup Snow peas
1 cup Bean sprouts
A handful of endamane beans
To taste
Lime juice
Sea salt
Chilli sauce

Miso Noodle Soup

  • Medium

Ingredients

  • Additional ingredients (optional)

  • To taste

Directions

Share

Steps

1
Done

To make the stock, heat the vegetable stock and add in all of the extra ingredients, except the fish sauce. Gently heat and stir to combine.

2
Done

To make the soup, when the stock is simmering, add the additional ingredients, such as spring onions, bok choy stalks and broccoli. Cook for 4 minutes. Add in the mushrooms and the noodles. Cook for another 7 minutes.

3
Done

Finally, add in the bok choy leaves, snow peas, bean sprouts and edamame beans, to warm them through. Ladle into large, deep soup bowls.

Season with fish sauce, and add the lime, salt and chilli sauce to taste.

The Cafe

previous
Banana, Feijoa Loaf
next
Lamb Meatball Dinner
previous
Banana, Feijoa Loaf
next
Lamb Meatball Dinner