Miso Noodle Soup

In our neverending quest to find the best food blogs out there, we recently came across Green Kitchen Stories, on which a Stockholm couple dish out day-to-day food stories along with vegetarian recipes using all organic ingredients. The recipes are always healthy and simple, and the photography is always stunning. Pretty much what we’re looking for.

With the days shortening and the nights cooling off, this Miso Noodle Soup is the perfect recipe seems like a good bet.

Miso Noodle Soup
Serves 4

1/2 fresh chili
2 cloves garlic
2-inches (5 cm) fresh ginger

1 stalk fresh lemongrass
1/2 leek

4 small carrots
1/2 cup (1 1/2 dl) romanesco (or broccoli)
6 brown mushrooms (or shiitake)
1/2 cup (1/2 dl) fennel bulb with greens
1/2 cup (1 1/2 dl) green beans

8 cups (2 liter) water, boiled
4 -6 tbsp miso paste (to taste)
1 tbsp soy sauce

soba (buckwheat) or wholegrain noodles for 4 persons

1 handful cilantro
sesame seeds
1 lime

Preparing the vegetables: Finely slice the chili, mince garlic and ginger, cut the lemongrass in half and “bruise” it with the bottom of your chef’s knife. Finely slice leek, carrots (use a peeler) and divide the Romanesco into small pieces. Cut the brown mushroom into quarters, slice the fennel bulb and chop the fennel greens. Trim the green beans by removing the top stems.

Preparing the miso: Pour 4 cups boiling water in a pot, add miso paste and whisk. Add soy sauce, chili, ginger, garlic, lemongrass and set a side for a couple of minutes.

Preparing the noodles: Meantime, pour the remaining water (4 cups) in a new pot. Place it on the stow on medium heat, add a pinch of salt and the noodles, cook them according to the package.

Assembling the soup: When the noodles are done, place them and all the vegetables in the miso soup and reheat it, makes sure it doesn’t boil. Pour in 4 bowls and top with freshly chopped cilantro, lime juice and sesame seeds. Enjoy!

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