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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!
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 750 ml vegetable stock
  • 1 cup defrosted green peas
  • 1 carrot
  • 1 Tbsp wakame flakes optional
  • 2 tsp miso paste
  • 1 Tbsp Kikkoman soya sauce
  • 1 tsp rice vinegar or Mirin
  • 2 salad onions
  • 1 Tbsp chopped mint leaves
  • 150 g Japanese brown rice noodles
  • To serve: sesame seeds few mint leaves

Method
 

  1. Cook the noodles according to the packet instruction, drain and keep warm.
  2. Finely chop the carrot and salad onions.
  3. Heat the vegetable stock in a saucepan, add the carrot pieces and cook for 3 minutes.
  4. Add the peas and cook for another 2 minutes.
  5. Add the wakame, cook for another 3 minutes or so.
  6. 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.
  7. Turn off the heat. Add the salad onion pieces, mint leaves and the miso mixture to the soup.
  8. Add the noodles. Reheat if necessary.
  9. Serve warm with sesame seeds and mint leaves scattered on top.