Miso soup with mushrooms and vegetables
JAPAN
An insider tip. And not just for veggies.
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 2 tbsp Erdnussöl
- 1 tbsp Sojasauce
- 1 EL Reisessig
- 1/2 cup Bohnenkeimlinge
- 125 g Reisnudeln Pad Thai (= 2 noodle nests)
Additional ingredients
- 1 liter miso stock (miso paste + water)
- 3 spring onions
- 1/4 head of cabbage
- 2 tbsp shiitake mushrooms
- 1 bunch coriander
- 1 bunch of mint
- 1/2 tsp ginger
- 1/2 tsp lemongrass
- 2 carrots
preparation
- Finely chop the spring onions and ginger.
- Heat Erdnussöl in a wok or nonstick pan. Fry spring onions and ginger.
- Deglaze with Sojasauce and Reisessig and pour in the miso broth. Season with lemongrass.
- Simmer for 20 minutes. Then top up with some water.
- Soak the shiitake mushrooms according to the instructions.
- Meanwhile, cut the remaining ingredients into bite-sized pieces and arrange on two plates. Pour the hot miso broth over the vegetables
Tip:
The soup can be supplemented with other vegetables or fried tofu to taste.
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