Miso soup

Ingredients

- 4 cups vegetable stock

- 1 sheet of nori (dried seaweed

- 3-4 tablespoons of white miso paste

- 250 g pak choi

- 1 spring onion

- 1 - 1.5 tbsp ginger

- 4 carrot, in strips

- 200 g rice noodles

- 3 tbsp tamari, or soy sauce

- sesame seeds, roasted

Preparation method

1. Place the wok on a medium heat and add a little coconut oil. First cut the spring onion, carrot and mushrooms so that they can all stew briefly.

2. Cut the ginger into very small pieces and add them to the vegetables.

3. Add the vegetable stock. Bring to boil.

4. When the soup has been boiling for a few minutes, add soybean sprouts and rice noodles and let it cook for another 3 to 5 minutes.

5. Add the leafy vegetables at the end, so that they are just cooked.

6. You should also only add the miso at the end, because miso loses its nutritional value if you let it boil.

7. If necessary, you can add 0.5 liters of water at the end for more stock.

8. Serve the soup in a large bowl, sprinkle with sesame seeds and some spring onion shavings.