Miso soup with rice noodles, seaweed and shiitake mushrooms

In this recipe, you will find several exotic ingredients that mostly come from Japan. For example, brown rice miso. It is a fermented paste made from brown rice and soybeans with a very pronounced and specific taste. Miso paste is always naturally aged for several months in cedar barrels. Slow fermentation creates a very healthy and tasty product, which often appears on the menu of people who deal with healthy eating.

Preparation process

1. Place the mushrooms in water and preferably leave them soaked overnight. Also, soak the wakame before cooking.

2. Drain the water from the mushrooms. Pour with 0.8 l of water and cook for about 20 minutes. Towards the end of cooking, add miso paste and soaked seaweed and cook for another minute. Set aside.

3. Cut the tofu into small cubes, put it in a bowl, add soy sauce, starch, curry spices and mix with your hands. Fry the tofu in oil until golden, add half a chopped chili pepper, chopped spring onions, sesame seeds and fry for a short time. At the end, sprinkle with paprika, quickly fry and sprinkle with juice from a whole lime. Then pour in the coconut milk and bring to a boil.

4. Meanwhile, remove the mushrooms, cut off the tough stem and cut them, including the kelp, into any size pieces. Pour everything and the miso broth into the soup. When the soup starts to boil, add the noodles and cook for 3 minutes.

5. Remove from heat, add fresh chopped herbs and sprouts, mix and leave covered.

6. The soup is very thick and hearty. If necessary, you can also season the miso paste – each one is slightly salty.

FIRST TYPE: If you want to enjoy fried tofu, separate the part after frying and add it to the soup after pouring it into the bowl. Before serving, sprinkle with herbs, spring onion, sesame, chili pepper or fresh sprouts.

A collection of ideas on how to use miso paste in cooking

Try the delicious red lentil soup with tomatoes according to the video recipe with instructions

You can find the complete recipe here HERE