Noodle and Vegetable Soup
A simple and tasty soup.
Ingredients
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2 boiled eggs
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1 tablespoon finely chopped leek
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1 teaspoon grated fresh ginger
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4 sliced shitake mushrooms
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1 carrot cut into very small squares
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3g chopped chives
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Boiling water for cooking the noodles
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Boiling water for the end
Preparation Method
- Arrange 150g of rice noodles in a dish and hydrate them with boiling water. Add 2 tablespoons of soya sauce and 2 teaspoons of miso paste. Set aside.
- Divide the ingredients between two jars: start with 2 teaspoons of miso paste, 1 teaspoon of grated fresh ginger, 1 teaspoon of harissa, ½ tablespoon of finely chopped leek, 4 sliced shitake mushrooms, 1 carrot cut into very small squares, 1 teaspoon of nori seaweed and 50g of fresh soya sprouts. Season with pepper.
- Add the hydrated noodles and 4 tablespoons of stock. Finish with 3g chopped chives and a boiled egg.
- When it’s time to eat, cover with boiling water, close the lid, shake well and leave to stand for 5 minutes.
