After a busy day at work, this quick-to-prepare miso soup is certainly medicine for the soul. Combined with the nutritious greens and edamame, this soup will heal from within.
Serves: 4
DF, GF, VG
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 packet brown rice noodles
- 2L liquid vegetable stock
- 1 cup dulse seaweed
- 8 button mushrooms, sliced or quartered
- 200g firm tofu
- 2 cups frozen edamame beans
- 2 bunches broccolini
- ½ cup dark miso paste, mixed with ½ cup of water to make a slurry
- 2 tbsp white sesame seeds
Method
- Place the rice noodles in a bowl and cover with boiling water, soak until al dente.
- Place the stock, seaweed, mushrooms and tofu in a pot and bring to the boil. Add edamame and broccolini and simmer for a couple of mins until they turn bright green. Turn off the heat, stir in the miso slurry.
- Place the noodles in a bowl, ladle in the miso broth and vegetables and top with sesame seeds.
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