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Miso soup with mushroom and mangetout

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

Ingredients
  

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

Method
 

  1. Heat the water to boiling point.
  2. Meanwhile, clean the mushrooms and slice them into bite-sized pieces. Tear or cut the nori sheet into small pieces.
  3. 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.
  4. Meanwhile, cook the noodles in another pan, following the packet instructions. This should take about 5 minutes.
  5. Drain the noodles, then serve with the soup.