Miso Ramen Soup
SERVES: 4 DIFFICULTY: Easy
Vegetarians and non-vegetarians alike will enjoy our simple soups
1/4 cup Miso paste
2tbsp Rice wine vinegar
6 cups Vegetable stock (or water)
180g Ramen noodles
2tbsp Light olive oil
2x125g Asian eggplants (12mm crosswise slices)
250g Mixed green leaf vegetables
125g Mushrooms (chopped)
5 Spring onions (sliced for garnish)
Mixed green leaf vegetables: these may be selected according to your personal taste eg. baby english spinach, baby bok chow, Chinese spinach and snow peas.
Large vegetables should be chopped.
Mushrooms: You may choose your favourite for this recipe too; eg. shiitake, button or oyster.
STEP ONE:THE STOCK
Combine the miso paste, rice wine vinegar and vegetable stock in a large saucepan..
Place over medium heat.
Cook, stirring until miso paste is desolved.
Reduce heat to low and simmer gently while preparing the rest of the soup.
Cook noodles as per packet instructions.
Drain and set aside.
Heat oil, in a frying pan, over medium heat and cook eggplant on both sides until soft and golden (about 2 minutes on each side). Set aside.
STEP THREE:VEGETABLES AND MUSHROOMS
Add the green-leaf vegetables and the mushrooms to the simmering soup and cook until wilted and soft (about 2-3 minutes).
Place the noodles into individual serving bowls.
Ladle the soup over noodles.
Top with eggplant and the spring onions and serve immediately.