Summary

Ingredients

• 2 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon coconut blossom sugar
• 120 g rice noodles
• sea salt
• 10 g iner, fresh
• 1 large carrot
• 6 radishes
• 0.5 ½ cucumber (s)
• 1 leek
• 1 tablespoon Japanese spice mix (Shichimi togarashi)
• 700 ml broth (miso broth)

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Instructions

1. Peel the ginger and cut into slices. Peel the carrots and cucumber into thin strips. Clean the radishes and cut into thin slices. Clean the leek and cut into thin strips.
2. Bring the miso broth with the ginger to the boil. Then add the soy sauce, rice vinegar, coconut blossom sugar and, if necessary, salt. Add the cut vegetables and simmer for 30 minutes. Now add the rice noodles and cook for another 13 minutes.
3. Season to taste, sprinkle with the Shichimi togaraschi and serve.
4. https://www.vegan-cooking-with-thalija.de/archive/1181