VEGETARIAN MISO SOUP
An easy and delicious Winter soup with a veggie broth enriched with ginger, shiitake mushrooms and perfectly cooked eggs.
Asian, Comfort, Eggs, Soup
For the homemade vegetable broth:
a big piece
For the shiitake:
Dry shiitake mushrooms
(you can use spinach instead)
Noodles (gluten free noodles are ok)
(increase if you like more noodles into your soup)
(I've used rice miso but you can use another kind of miso)
Make a basic vegetable broth:
Add a small onion, small carrot and a piece of celery to 1/1.5 liters of cold water, add a piece of ginger, then bring to a boil. Let simmer for 20 minutes.
In the meantime: put your shiitake mushrooms into a bowl and rehydrate them by adding some hot water. Let sit for at least 30 minutes. Strain the water.
To make the shiitake mushrooms:
Slice them. Add a small quantity of oil into a pan then sauté your mushrooms for a few minutes. Add a pinch of garlic powder and salt.
For the eggs:
Put the eggs into cold water, bring to a boil and cook for 4 minutes.
When done cooking, immediately put them into a bowl full of cold water. Peel.
For the cichory:
Boil it into the broth for about 8 minutes or until cooked.
For the noodles:
Boil into the broth for about 4 minutes (depends on the kind of noodles, follow the packet instructions)
Let cool down a bit then add miso paste.
Assemble the bowl:
Divide broth + noodles + chicory into 2 bowls.
Add eggs, mushrooms, spring onion and sesame seeds (also chili pepper if you want).
© Healthy Little Cravings