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Miso soup with beans and Shiitake

I have miso soup regularly. It’s not only super healthy but very quick to make (the basic soup is ready in 5 minutes).  This version of miso soup with beans and Shiitake is a bit more filling, particularly if served with noodles (I cooked gluten-free wakame  & rice noodles for it). It’s really yummy and very wholesome.  
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 750 ml vegetable stock
  • 50 g Shiitake mushrooms
  • 100 g French beans
  • 100 g soya beans
  • 1 Tbsp miso paste
  • 4 spring onions thinly sliced
  • Lime juice and Kikkoman soy sauce

Method
 

  1. If you’re serving the soup with noodles, cook them according to the packet instructions, drain and keep warm.
  2. Cut the French beans into 3cm pieces.
  3. Heat the stock in another saucepan, add the shiitake, soya beans & French beans, then cook for 10 minutes.
  4. Mix the Miso paste in a small bowl with a ladleful of the soup until you get a smooth paste, then add to the saucepan. Turn off the heat.
  5. Put some noodles in bowls, then ladle some soup over it. Scatter some chopped spring onion on top and serve with a dash of lime juice and soy sauce.