Miso Soup.

Making miso soup is as simple – or as complex – as making a cup of tea, and almost as quick. You can make of it what you will, adding different ingredients to suit your taste or the contents of the refrigerator, and adjusting to your taste. It is the ideal meal for people in a hurry, or those too lazy to bother with anything more complicated. All you need to get started is some miso paste, some green vegetables, water, and some noodles.


2 good cups water.

2 tblsp miso paste.

1 cup egg noodles.

Salt and pepper*.

½ cup thinly sliced cabbage.

½ cup green peas.

2 spring onions, chopped**.


Bring the water to the boil in a small pot and add the miso paste, stirring until it has dissolved. When boiling again, add the noodles and the salt and pepper to taste. Cook for 3-4 minutes or according to the directions on the pack.

Meanwhile, share the vegetables evenly between two soup bowls. When the noodles are cooked, pour them and the liquor into the bowls on top of the vegetables. Allow to stand for 2-3 minutes, then serve.

Serves: 2.

*. Be careful with the salt; miso paste contains salt, although some makes are saltier than others. You might like to check taste before adding more salt.

**. All sorts of other things can be added in: cooked chicken meat, cooked shrimps, shredded roast pork, diced red or green capsicums, sweet corn, green beans, chick peas, fresh herbs, broccoli florets, et cetera.

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