Miso soup with edamame and wakame
Miso soup is super healthy which takes max. 10 minutes to cook. This miso soup with edamame and wakame is a vegan version – I added gluten-free buckwheat noodles, but it can be served without or other type of noodles too. You can add some tofu if you want a more hearty version.
Ingredients
Method
- Cook the noodles according to packet instruction, drain and keep warm.
- Heat the stock in a saucepan, add the beans and cook for 5 minutes.
- Add the wakame, soy sauce and rice vinegar. Cook for another 3 minutes or so. Turn off the heat.
- In a small bowl, mix the miso with a spoonful of the soup and make a smooth paste.
- Stir the paste in the soup then add the noodles. Reheat if necessary.
- Serve with some spring onion pieces and sesame seeds scattered on top.