It's a miso soup with noodles and a lot of vegetables. And it's super easy to make. It's very clean and every single ingredient that I'm mentioning is optional. You can use whatever you have in the fridge.
This is what I'm going to be using today. 250 grams of your noodles of choice. These are brown rice noodles. Three tablespoons of dark miso paste. Some ginger and garlic. A handful of green beans.
Sugar peas, or snow peas, or snake beans will be delicious as well. A teaspoon of toasted sesame oil. One small zuchini. Carrot. A cup of mushrooms of choice. These are shiitake mushrooms. A fresh pepper, this one is not hot, so I will be adding some chili flakes at the end.
Some greens of choice, I will be using chard. A handful of alfalfa sprouts, corander and chives. A lime. A proteine of some sort. Today I'm using silken tofu, but many times I will use boiled eggs, or firm tofu.
Three tablespoons of tamari or soy sauce. And a sprinkle of sesame seeds. In a large pot I'm heating 1.5 liter of water, to which I'm adding my soy sauce.. ...a few slices of ginger.
Three cloves of crushed garlic and some sesame oil. I have a cup of water here. It's cold water and the miso paste is going in there. I will dissolve it in the cold water.
Because it's a pro biotic I will not be heating it or boiling it. And also the miso, becomes quite bitter when you boil it, so I would recommend just to put it in at the end.. ..when you turn off the heat.
Then I'm slicing up my veggies. I like to cut my carrots in match sticks. And my mushrooms in slices. And to save time I usually decapitate my green beans all at once. Zuchini in match sticks as well.
And I'm also slicing up the stalks of my chard I happen to have these brown rice noodles in my house, so I will be using them today. And I prefer to cook them in a separate pot,
because if I add them directly to the soup it will become cloudy... ...and they will soak up all the water, so the soup wil be like mush. If you are using instant noodles you can actually put them in your broth at the very end.
But these have to be cooked separately. My broth is boiling hot right now, so I'm ready to put in all of my veggies that I'm going to heat. Because some of them I'm keeping raw.
And I'm cooing them for no longer than 5 minutes, because I prefer all of my veggies to be crunchy. The noodles are done now and I prefer to quickly rinse them after straining to prevent them from sticking together.
Then I'm slicing up the chard leaves and the pepper and now I'm ready to fill my bowl. A soft bed of greens is going on the bottom and on top I'm curling up my noodles.
A few tablespoons of soft and luscious tofu. A couple of slices of my pepper. On top of that I'm pouring one third of my miso mixture and then a few ladles of my hot and delicious soup.
Granish with a bunch of sprouts, corander and chives. A sprinkle of sesame seeds and I like to put some extra chili flakes on top. I prefer to always serve this dish with a piece of lime.
And believe it or not, I can actually eat this entire bowl by myself. Keep some extra soy sauce handy, in case you want it more salty. And slurp away.