Ingredients:
Broth:
- 5 carrots peeled and chopped in short julienne
- 2 stalks of celery chopped in short julienne
- 1 onion chopped in small cubes
- 3 crushed garlic cloves
- 1 thick slice of fresh ginger which will be grated
- 2 generous handful of fresh spinach or kale
- 2 generous handful of chinese cabbage
- 100g sliced mushrooms (can be any mushrooms of your choice)
- 4 teaspoons of Miso paste ( one heaped teaspoon per person)
- 2 litres of water
- salt and pepper
Garniture:
- Thin noodles ( I used rice noodles for Gluten free version and wheat noodles for the rest of the family)
- Boiled eggs
- Chopped radish ( or even better some Daikon)
- Coriander or parsley for the final garnish
Method:
- Stir fry in order: onions, garlic, ginger - carrots, celery, green leaves and cabbage and mushrooms
- Add 1 litre of water once all the vegetables are cooked "al dente"
- Leave it to simmer for 20 minutes
- Season with Miso, salt and pepper
- Add the remaining litre of water
- Leave the broth at the lowest heat for another 15 minutes
- Taste and adjust seasoning if needed.
While the broth is cooking,
- The noodles can be cooked according the instructions pack. A little tip is to rinse the noodles once cooked with cold water so they do not end up sticky and mushy.
- Boil eggs until hard ( I used 1 egg per person)
- Chop radish and coriander / parsley
