MISO VEGETABLE SOUP

MISO VEGETABLE
SOUP

Eine Schale mit Miso und Gemüsesuppe auf einem weißen Tuch. Auf dem Tisch sind Karotten und Gemüse drum herum zu sehen
Photo: Katja Mathes
Eine Schale mit Miso und Gemüsesuppe auf einem weißen Tuch. Auf dem Tisch sind Karotten und Gemüse drum herum zu sehen
Photo: Katja Mathes

PREPARATION

  1. Put the water on and cook the pasta according to the instructions.
  2. Peel the broccoli stalk with a peeler. Cut the stalk into thin slices on a slicer.
  3. Break the broccoli florets into bite-sized pieces.
  4. Finely slice the pak choi and carrot on a slicer.
  5. Finely chop the coriander or parsley.
  6. Grate the zest of the organic lime and squeeze out the juice.
  7. Bring the water to the boil.
  8. Dissolve the miso paste in it.
  9. Cut the tofu into cubes
  10. Now you have everything ready to assemble your miso soup. You can make a portion immediately and refrigerate the other ingredients for a maximum of three days to eat as needed.

INGREDIENTS

1 broccoli

1 pak choi

1 handful of mushrooms

1 carrot

200 g frozen edamame without husk

Coriander or parsley

1 organic lime

1 l water

4 tbsp miso paste

400 g tofu or other protein source such as chicken or mackerel

200 g 100% buckwheat noodles or other gluten-free noodles

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