Name: Miso soup with mushroom and mangetout
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1.5 Tbsp Japanese soy sauce; 1 Tbsp miso paste; 350g Asian mushrooms (shiitake, chanterelle mushrooms, etc.); 100g mangetout; 3 spring onions; 1 nori sheet; 150g udon or soba noodles; 750ml water

Miso soup with mushroom and mangetout

11 Sep 2020

by Wholeness

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

This vegan miso soup with mushroom and mangetout is served with soba noodles, but for a low-carb version you can omit the pasta and for a gluten-free version just use brown-rice noodles. It’s super easy to make, ready in just 15 minutes - and it’s really healthy and wholesome!

Ingredients

1.5 Tbsp Japanese soy sauce
1 Tbsp miso paste
350g Asian mushrooms (shiitake, chanterelle mushrooms, etc.)
100g mangetout
3 spring onions
1 nori sheet
150g udon or soba noodles
750ml water

Instructions

Heat the water to boiling point.
Meanwhile, clean the mushrooms and slice them into bite-sized pieces. Tear or cut the nori sheet into small pieces.
Chop the mangetout and slice the spring onions lengthwise. When the stock has reached boiling point, stir in the soy sauce and miso paste, then add the mushroom pieces and simmer over low heat for 5 minutes. Add the spring onion, mangetout and nori pieces. Cook for a couple of minutes.
Meanwhile, cook the noodles in another pan, following the packet instructions. This should take about 5 minutes.
Drain the noodles, then serve with the soup.