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Comforting Miso Soup

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2
Course: Soup
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 4 cups vegetable broth
  • 3 tbsp hite miso paste
  • 150 g rice noodles
  • 1 cup baby pak choi or spinach
Optional
  • 100 g firm tofu cubed
  • 1 cup mushrooms like champignons, thinly sliced
Topping
  • 1 tsp grated ginger
  • 1 tsp chili or chilli oil
  • 1 tbsp sesame seeds
  • 2 green onions sliced

Method
 

  1. Slice mushrooms, cube tofu, chop green onions and wash greens.
  2. In a pot, heat 1 tsp oil over medium heat. Sauté the white parts of the green onions, ginger, and garlic for 1 minute.
  3. Add the vegetable broth to the pot and bring to a gentle simmer.
  4. Add the mushrooms and bok choy to the broth. Simmer for 2-3 minutes until tender-crisp.
  5. Add the rice vermicelli to the pot and cook for 1-2 minutes (or according to package instructions) until tender.
  6. Remove the pot from heat. This is important to keep the probiotic benefits of the miso. Take a ladle of broth, mix it with the miso paste in a small bowl until smooth, then stir the mixture back into the pot.
  7. Add the tofu and green parts of the green onions. Serve immediately with a drizzle of sesame oil or chili oil.

Notes

Nutrition facts:
Per serving: 430 kcal | Protein 18 g | Carbs 61 g | Fat 13 g | Fibre 5 g.
For athletes:
This is a very training-friendly and easy on digestion meal, great pre- or post-session, especially if you keep the protein in. If you don't fancy tofu, try swapping it for chicken breast.