Summary

Ingredients

• 125 g Mie noodles, without e
• 200 g peas, frozen
• 100 g mushrooms
• 1 bell pepper (s)
• 1 spring onion (s)
• 1 handful bean sprouts
• 750 ml vegetable stock
• 2 tablespoon miso paste, dark
• 1 teaspoon ginger
• 1 teaspoon agave syrup
• 2 tablespoon soy sauce
• 1 tablespoon lime juice
• 0.5 ½ bunch coriander

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Instructions

1. Cut the peppers into fine strips and slice the mushrooms and spring onions.
2. Bring the vegetable stock to the boil together with the miso paste, ginger and agave syrup. Cook the Mie noodles, bell peppers, mushrooms, peas and spring onions for 10 minutes. Shortly before the end, add the bean sprouts and briefly blanch. Season to taste with soy sauce and lime juice.
3. Divide the soup on bowls and garnish with the finely chopped coriander.
4. Tip: You can also use other vegetables for the soup, depending on what you like or still have there. The more vegetables, the better.