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.
1 small red onion, chopped
2 cloves garlic
¼ tsp sambal oelek (minced chilli)
2 cm 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
250g rice noodles
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