Miso Soup with Vegetables and Rice Noodles

Summary

Ingredients

• 50 g rice noodles, thin
• 50 g shiitake mushroom (s), fresh
• 2 pak choi (baby pak choi)
• 1 handful sugar snap peas
• 1 handful mung bean seedlings
• 1 shallot (s), peeled, finely diced
• some sesame oil, light, for braising
• 500 ml vegetable stock, vegan
• 1 tablespoon miso paste, light
• Soy sauce, light
• some chilli pepper (s)

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Instructions

1. Cook the rice noodles according to the instructions on the packet, place in a sieve and drain.
2. Clean the shiitake mushrooms, remove the stems and cut the caps into slices. Divide the pak choi into individual leaves, separate the green and white, cut a little smaller if necessary. Wash and clean the snow peas, rinse the mung bean sprouts.
3. Heat oil in a pot. Sauté the shallot and the white pak choi over medium heat. Deglaze everything with the broth, add the shiitake mushrooms and the sugar snap peas and cook for five minutes. Mix the miso paste with a little hot broth in a small bowl, add to the saucepan. Stop boiling the soup. Let the green of the pak choi, mung bean sprouts and rice noodles steep in the soup. Season the soup with soy sauce and serve with a few chili rings.