Green pea and carrot miso soup
I like to jazz up my regular miso soup so I try to make it with different veggies or add elements that are not usually associated with the classic version. For example this green pea and carrot miso soup is a bit unusual, but the added mint leaves make it zingy and fresh – perfect during spring season!
Ingredients
Method
- Cook the noodles according to the packet instruction, drain and keep warm.
- Finely chop the carrot and salad onions.
- Heat the vegetable stock in a saucepan, add the carrot pieces and cook for 3 minutes.
- Add the peas and cook for another 2 minutes.
- Add the wakame, cook for another 3 minutes or so.
- Meanwhile, mix the miso, soy sauce and mirin or rice vinegar in a small bowl with a spoonful of the stock and make a smooth paste.
- Turn off the heat. Add the salad onion pieces, mint leaves and the miso mixture to the soup.
- Add the noodles. Reheat if necessary.
- Serve warm with sesame seeds and mint leaves scattered on top.