Nourishing Veggie Miso Soup
Colorful, healthy and nutritious. Perfect for a light dinner.
cooking time: 20 mins difficulty: easy serves: 2
Ingredients:
2 cloves of garlic, minced
1 thumb of ginger, minced
1 small onion, chopped
1 small carrot, chopped
1/2 head of broccoli, cut into small pieces
6 cups of vegetable broth
1/4 cup of white miso paste
2 tbsp of soy sauce
150 g of brown rice noodles
Optional toppings:
Sesame seeds
Spring onions
Siracha
Lime
Fried tofu or tempeh
Directions:
1. In a medium pot, add the ginger, garlic and onion with a splash of water or olive oil.
2. Cook for 5 minutes or until frafrant.
3. Then add the carrot and broccoli and cook for 2 more minutes.
4. Add the vegetable broth and bring it to a boil.
5. Let it simmer for 15 minutes or until the vegetables are tender. Then, add the noodles and cook until they are cooked.
6. In a small bowl, mix the miso with hot water or some broth from the soup.
7. Remove the soup from the heat and add the miso mixture. Stir until everything is well combined.
8. Add the soy sauce and season to taste. Add any garnishes you like and enjoy!
Notes:
Add any vegetables you have in your fride, cauliflower or mushrooms go really well with it.
Works well with tofu cubes.
If gluten free, substitute the miso for chickpea miso and the soy sauce for tamari.
Feel free to use any noodles you like.
