This is such an easy recipe to make and with the addition of the Udon noodle its such a filling and delicious soup. The Organic Miso has the added benefit of providing us with beneficial bacteria which may be good for our health and it also contains a range of other essential nutrients.
Vegetables – about 4-6 cups of chopped vegetables of your choice
Garlic – 4 cloves chopped
Red Chilli – 2-4 you can leave out
Spring Onions – 1 bunch chopped
White Miso – 2-3tbsp
I like to use my slow cooker for this recipe as it cooks while I am doing housework or other tasks. You can pop it on the slow cook or the rice setting a couple of times and leave it warming. You can also use a pan on the cooker or any other soup making device.
Add all of the chopped vegetables, garlic, chilli and spring onions to the pan or pot you are using and top up with enough water to cover the vegetables and a little more. Season well with salt and pepper and simmer until cooked through. You can also add a stock cube but I find the Miso adds enough flavour at the end of the cooking time.
Once the vegetables are all ready add the miso into the soup water and stir through well add more miso and hot water if necessary! Serve and enjoy!