Miso Soup


3 cups water
1/4 cup warm water
2 Tbsp miso diluted
50 g rice vermicelli
50 g soft tofu, cut into 1 cm cubes
25g enoki mushrooms (or shiitake)
1 tsp dried wakame, flaked
1 spring onion, sliced (though you might not use the whole thing)
a handful of bean sprouts
a sprinkle sesame seeds
a few drops sesame oil


Bring water to a boil.

Meanwhile, dilute miso in warm water

Add rice vermicelli to boiling water and cook until tender. Remove from heat and add wakame flakes.

Stir in miso then add mushrooms, and tofu. Let stand for a minute or two just to heat through.

Transfer to serving bowl and add spring onion, bean sprouts, sesame seeds and a few drops of sesame oil.

  • Serves: 1
  • Recipe provided by Sonia

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