SPICY MISO NOODLE SOUP
RECIPE TYPE
Vegan, Vegetarian, Under 30 min
SERVES
4 [Makes 4 x 500mL jars]
Prep Time: 20 min
Ingredients
1/4 cup white miso paste
1 tbsp Longo’s Sesame Oil
1 tbsp soy sauce
2 tsp each grated fresh ginger and garlic
1 tsp Longo’s Curato Crushed Hot Chili Spread (adjust to taste)
1 pkg (450g) Longo’s Rice Vermicelli Noodles (about 4 cups)
1 cup very thinly sliced Longo’s Organic Whole Shiitake Mushrooms
1 cup each very finely shredded local carrot and green cabbage
1/2 cup sliced green onions
Directions
Blend miso paste with sesame oil, soy sauce, ginger, garlic and chili spread until well combined. Divide between 4 heat-proof 500mL jars (about 1 1/2 tbsp per jar).
Divide rice noodles between jars, followed by mushrooms, carrot, cabbage and green onions. Cap jars with lids and reserve in the refrigerator for up to 3 days.
To serve: Bring jars out of the refrigerator for 10 minutes (while boiling the kettle). Add enough boiling water to reach the lower rim of the jar. Recap jar and let stand for 5 minutes; stir with a chopstick or spoon. Serve right in the jar, wrapped in a kitchen towel to protect hands, or transfer to a deep soup bowl.
TIP: Garnish the hot soup with any of your favourite noodle shop toppings such as bean sprouts, fresh herbs, thinly sliced nori, poached eggs, sliced grilled meats and/or a wedge of lime. For the less spicy folks in the family, omit the chili spread.
NUTRITIONAL INFORMATION
Per serving: 300 calories
| Protein 8g | Fibre 4g |
| Fat 4.5g | Sugars 4g |
| Carbs 58g | Sodium 820mg |
