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Miso soup with edamame and wakame

Miso soup is super healthy which takes max. 10 minutes to cook. This miso soup with edamame and wakame is a vegan version -  I added gluten-free buckwheat noodles, but it can be served without or other type of noodles too. You can add some tofu if you want a more hearty version.
Print Recipe
Prep Time 2 minutes
Cook Time 8 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 2 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 700 ml vegetable stock
  • 100 g soya beans
  • 1 Tbsp miso paste
  • 1 Tbsp Kikkoman soya sauce
  • 1 tsp dried wakame
  • 1 tsp rice vinegar
  • 150 g Japanese buckwheat noodles
  • To serve: chopped spring onions and sesame seeds optional

Method
 

  1. Cook the noodles according to packet instruction, drain and keep warm.
  2. Heat the stock in a saucepan, add the beans and cook for 5 minutes.
  3. Add the wakame, soy sauce and rice vinegar. Cook for another 3 minutes or so. Turn off the heat.
  4. In a small bowl, mix the miso with a spoonful of the soup and make a smooth paste.
  5. Stir the paste in the soup then add the noodles. Reheat if necessary.
  6. Serve with some spring onion pieces and sesame seeds scattered on top.