Only add the miso as you are about to serve. (ie. 2 tsp per serve). Never boil it or you will destroy the beneficial bacteria and change the flavour.
You can freeze this soup, without the miso. Add it when serving.
250g rice noodles
Olive oil spray
1 red onion, chopped
2 garlic cloves, chopped
¼ tsp sambal oelek (minced chilli)
6g ginger, grated
250g rainbow salad or 250g grated beetroot, carrot & broccoli stems
4 cups vegetable stock
400g tin lentils, well rinsed
400g tin chickpeas, well rinsed
2 tbs white miso (2 tsp per serve)
2 tbs parsley, chopped
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