Breakfast Miso Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 600 ml water or broth with or without dashi
- 2 teaspoons miso paste, to taste
- Chilli flakes
- 2 teaspoon soy sauce
- 1 drop chilli sauce or sesame oil
- 1 clove garlic
- some ginger, finely chopped
- 1 silken tofu, approx. 300 g
- some wakame
- a few spring onions, cut into rings
- 200 g ramen noodles
- some spinach leaves
- 2 shiitake mushrooms
- 1 handful bean sprouts
- Vegetable Julienne
- 2 egg (s), pickled in soy sauce
Print Recipe
Pin Recipe Instructions
- Soak the dried shiitake mushrooms in water for about 1/2 hour, then briefly bring to the boil, cool and cut into strips. Cut the tofu into cubes. Wash, clean and julienne the vegetables.
- Chop the garlic and fry in a wok or saucepan before it turns brown. Add the miso paste and chilli flakes and pour the broth on top. Season with soy sauce and chilli sauce or sesame oil.
- Cook the ramen noodles in water according to the instructions on the package. Drain well and distribute on soup bowls. Top up with the miso broth and garnish generously with shiitake mushrooms and the other ingredients.
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