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Ingredients
Miso Soup with Vegetables
- Ingredients
- 20 grams Wood Ear Mushrooms
- 2 red Bell pepper
- 250 grams carrots
- 200 grams white Daikon radish
- ½ stalk Leeks
- 100 grams Bamboo shoots (canned)
- 150 grams Water chestnut (canned)
- 150 grams soybean sprout
- 1 pc fresh ginger (about 1 cm)
- 800 milliliters vegetable stock
- 2 Tbsps red Miso paste (from Asian shop)
- 1 Tbsp soy sauce
- 2 Tbsps Rice wine
Soak the wood ear mushroom in warm water for about 15 minutes. Remove the mushrooms from water, rinse and cut into small pieces. Rinse the red bell peppers, cut in half, remove seeds and ribs, and cut into bite-sized cubes. Trim, peel and cut the carrot and the radish into thin strips. Rinse the leeks thoroughly and cut into thin slices.
Drain the bamboo shoots and water chestnuts. Cut the chestnuts into slices. Rinse the soybean sprouts and drain. Peel the ginger and grate.
Boil the stock in a large saucepan. Add the ginger, carrot, radish leeks, red bell peppers and mushrooms, and leave to simmer for about 4 minutes at low heat. Add the bamboo shoots, bean sprouts and water chestnuts. Take out 1 ladle broth from the saucepan and mix with the miso paste, and stir again into the broth. Do not boil any more. Season with soy sauce and rice wine.
Serve the soup in small bowls.
(Percentage of daily recommendation)
| Calorie | 130 cal. | (6 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.4 g | (31 %) |