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Miso soup with broad beans and noodles

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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 3 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

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
  • 150 g Japanese brown rice noodles
  • 2 spring onions chopped
  • To serve: sesame seeds

Method
 

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