Miso soup with noodles
This soup is based on miso, and if you don’t already know about miso, now is the time! Miso is a Japanese paste, mainly made from soybeans but can also be made with grains, rice, or barley. The miso is fermented with the use of koji mold. Miso adds umami flavor to dishes and is often used in Asian cuisines.
This recipe is taken from the book “Plantebaseret gourmet” (Plant-based gourmet) by chef Neel Engholm. This book is a great book to purchase if you are interested in how to make your regular vegan meals a little extra special, or you want to up your game in cooking. In this book, Neel really shows off what whole foods can, and how you can turn your simple vegetables into delicious meals, dressings, and snacks to cook for family and friends.
- 250g boiled potato, no skin
- 5 dl water
- 1 1/2 dl coconut milk
- 1/2 dl tamari
- 1/4 dl ginger juice
- 50 g miso
- 3 tbsp. nutritional yeast
Put everything in a blender and run to a smooth consistency. Then heat in a saucepan and add vegetables and noodles as desired. Here the soup is made with udon-noodles, spring onions, chili, coriander, and dehydrated portobello mushrooms.
The soup is enough for 3-4 people, calculate 100-200 g noodles per. person depending on what filling you choose to add.