Miso soup with broad beans and noodles
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes

Background
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
- 700 ml vegetable stock
- 1 cup broad beans
- 2 Tbsp wakame flakes
- 2 tsp miso paste
- 1 Tbsp Kikkoman soya sauce
- 1 tsp rice vinegar or Mirin
- 150g Japanese brown rice noodles
- 2 spring onions, chopped
- To serve: sesame seeds
Instructions
- 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.
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Categories
- Meal Type: - Everyday - Lunch - Quick & Easy - Soup
- Cuisines: - Japanese
- Ingredients: - Beans - Sea Vegetables
- Health and Diet: - Combination - Dairy Free - Egg Free - Fat Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Cholestrol - Sugar Free - Vegan
- Skill Levels: - Easy
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