Skinny Miso Mushroom and Onion Soup

This Skinny Miso Mushroom and Onion Soup is great if you're on a diet but need something at lunchtime to warm you up and make you feel filled up! It's pretty easy to make - possibly only the Miso paste is not what you might normally have in the fridge, but is readily available at supermarkets. If you're on the 5:2 diet, use Slim Noodles (9kCal/100g) for this recipe to create about 2 litres - 8 portions of about 38 kCal each - but, if you're not counting calories, you can use whichever noodles you prefer. If you want even more skinny, then substitute leeks for the onion and you reduce the calories down to about 30 kCal/portion.

Print Recipe

Prep Time 10

Cook Time 20

Resting Time 4

Total Time 30

Servings: 8 people

Cuisine: Japanese

Calories: 1234

Ingredients Method

Ingredients

300 g mushrooms normal or exotic
500 g brown onions
3 cloves garlic
2 Tbsp brown miso paste
1½ litres water
200 g noodles
To serve optional: scattering of Nori seaweed

Method

Cut up the onions into thin round slices i.e. at right-angles to the ends, then slice the mushrooms and garlic.
Put a couple of Tbsps of water into a biggish casserole and add the onion slices. Cover, but stir every couple of minutes, then after five minutes add the garlic.
Cover again, but continue to stir regularly for another 5-6 minutes after which you pour in the mushrooms and re-cover.
When the mushrooms have softened and reduced, add the water gradually while stirring in the misto paste. Pop in the noodles, turn up the heat until just boiling, then cover and leave simmering for about 10 minutes before serving.