Ultra-Nourishing Miso Soup

By @sarahs_spoonful

Ultra-Nourishing Miso Soup

By @sarahs_spoonful /  www.sarahspoonful.com

Serves 1

Vegan / Gluten-free / Nut-Free

Sarah shares simple, affordable and healthy recipes to inspire other busy women and help them look after their health. 

Sarah promotes a down-to-earth, evidence-based approach to food without unnecessary restrictions or dietary fads. She believes that our food and lifestyle affects how we feel on a day to day basis and is passionate about sharing this message with her audience.

“This soup is one of my weeknight go-to’s. It’s quick, cheap, and you really can’t go wrong with how you cook it. It’s versatile, super cosy and nourishing – a great recipe to have up your sleeve!”

Ingredients 

  • 1/4 vegetable stock cube
  • 2 tsp soy sauce (use GF if required)
  • 2 tsp maple syrup
  • 2 tbsp miso paste
  • 1 tsp sesame oil
  • 2 dried shiitake mushrooms
  • 1/2 block tofu, cubed
  • 1 small handful udon noodles or zoodles, rice noodles or ramen
  • 1/2 cup hard vegetables, diced such as carrot, broccoli, cauliflower 1 cup softer vegetables such as bok choy, kale, mushrooms, cabbage
  • Sesame seeds, to serve

Method

Add the soy, maple syrup, stock, miso paste, water and shiitake mushrooms to a saucepan and bring to a simmer.

Allow the mushrooms to release their flavour for a few minutes, and then add the harder vegetables to the pot and cook for a further five minutes.

Add the soft vegetables and the noodles and cook for a few more minutes.

Finally, add the tofu and sesame oil and warm through for a minute or two. Serve and top with sesame seeds.

Chopped spring onion, strips of nori (sushi paper), sprouts or crispy shallots all also make delicious toppings.

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