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 
 
 
Almost there.... : ) 
Assembling: 
 
- Place some noodles at the bottom of a bowl 
- Add some broth with the vegetables until leveled with the noodles 
- Garnish with radish and parsley 
 
And now last and final step: ENJOY ! 
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