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 red onion chopped
2 cloves garlic
1/4 - 1/2 tsp sambal oelek
3 cm ginger, grated
2 x 250g rainbow salad or 500g of grated beetroot, carrot and broccoli stems
8 cups vegetable stock
2 x 400g tin of lentils, well rinsed
2 x 400g tin of chickpeas, well rinsed
1/3 cup white miso (2 tsp per serve)
2 cups rice noodles
Cook rice noodles as per packet directions.
Heat a large saucepan over high heat, spray with oil spray and cook onion, garlic, chilli and ginger for a few minutes.
Add mixed vegetables and cook for about 5 minutes.
Add stock, bring to a simmer and continue to cook for 10 minutes.
Add lentils, chickpeas and return to a simmer.
Remove from heat, stir in miso and serve.
To serve place rice noodles in a bowl and add soup, a squeeze of lemon and some parsley.
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