Miso soup with broad beans and noodles
Miso soup is normally made with edamame or green beans, but I didn’t have either in my freezer, so I thought I’d try broad beans instead. It was just as tasty! I made this miso soup with broad beans and brown rice noodles, but if you don’t have any, just use soba or udon noodles.
Ingredients
Method
- Cook the noodles according to packet instruction, drain and keep warm.
- Heat the vegetable stock in a saucepan, add the beans and cook for 3 minutes.
- Add the wakame, cook for another 3 minutes or so. Turn off the heat.
- Meanwhile, mix the miso, soy sauce and mirin or rice vinegar in a small bowl with a spoonful of the soup and make a smooth paste.
- Turn off the heat. Add the chopped spring onion pieces and the miso mixture to the soup.
- Add the noodles. Reheat if necessary.
- Serve warm with sesame seeds scattered on top.