Miso soup with noodles and vegetables

Travelling is definitely a beautiful thing, but it is not always possible and fortunately the kitchen allows us to arrive anywhere through its flavours, just like the Miso Soup, which with its simplicity can catapult us into the culinary atmosphere of Japan.  This recipe is a hot explosion of goodness and health, which the Japanese consume before meals to stimulate digestion, and which I love to enrich with various ingredients and enjoy as a main course, especially during cold periods like this one..

Benefits..

Miso is a food that is obtained from the fermentation of yellow soybeans and is a condiment rich in benefits and nutrients. In fact, it has detoxifying properties, is able to regulate intestinal function and is rich in plant proteins. In the soup that I propose today, moreover, these qualities are combined with those of other very healthy ingredients, for example: the alga wakame, which has few calories, contains many minerals and has antioxidant properties, useful to keep the skin young; ginger, which has antibacterial and digestive properties; broccoli, rich in iron, potassium and with antioxidant properties.

Anything is possible with vegan cooking, even purifying our bodies and taking a “trip” at the same time!!


Prep 10 mins | Cook 15 mins | Portion 2


Ingredients

  • 250 ml of water + soaking water
  • About 2 tablespoons of Miso
  • 30 g of Broccoli
  • 50 g of Pakchoi
  • 30 g  of  Wakame 
  • 5 g of fresh ginger
  • Noodles as needed.
  • Chives to taste

Method

  1. Soak the wakame seaweed in cold water for about 10 minutes, then squeeze it out and cut it into small pieces. Also chop the ginger and chives. Pour 250 ml of water into a saucepan, add the seaweed, ginger and chives and cook over medium-low heat until it boils (about 15 minutes).
  2. During the last 7-5 minutes of cooking, add the coarsely chopped broccoli and pakchoi and cook so that they soften. During the last 2 minutes, add the noodles, stir and leave to cook.
  3. At this point, turn off the heat, melt the miso in a bit of hot water (you can use a few tablespoons of soup) and add it to the pot. Stir, leave to rest for 5 minutes and serve.

Notes

  • Add some tofu cubes.
  • Add the ingredients you prefer, such as carrots, celery or vegetables of your choice.

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Vegan Food Blogger, Recipe Developer, Food photographer, Plant Based Private chef based in London and available worldwide