Hot and Sour Vegetable Miso Soup
Author: Elizabeth Peyton-Jones
Recipe type: Soup
Ingredients
Serves 2
- 1 courgette
- 2 tsp coconut oil
- 1 red chilli, seeded
- ½ red onion, thinly sliced
- 2 shiitake mushrooms, sliced
- 1cm fresh ginger, grated
- bok choy
- 750ml water
- 2 tbsp miso paste
- 1 tbsp agar flakes
- Fresh coriander
- Scallions, finely chopped
- Toasted sesame oil
- Liquid aminos, to taste
- White pepper
- Lime wedges, to serve
Instructions
- Using a vegetable peeler, mandolin, or spiralizer, julienne the courgette into thin noodles.
- Set aside, evenly distributing them into two serving bowls.
- Melt the coconut oil in a saucepan that is large enough to hold all ingredients.
- Add the chili, onion, mushrooms, and grated ginger. Sauté for 5 minutes until softened and fragrant.
- Carefully add the water, bring to a boil and add the miso and agar flakes.
- Mix well so the miso paste dissolves.
- Place the bok choy in the saucepan, cover and let cook for a further 5 minutes.
- When cooked, lift the bok choy, and mushrooms out of the soup and set on top of the courgette noodles.
- Ladle the soup into the bowls and top with fresh coriander, scallions, a few drops of sesame oil and liquid aminos, a sprinkle of white pepper, and fresh lime wedges to serve.
