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Miso Soup
Ingredients
4 big portions2 tbsp oil
3 carrots
4 parsley
25 Brussels sprouts
1/2 broccoli
150 g frozen peas
2 lf water
100 g hair rice noodles
For serving 1 portion1 tsp Sesame seeds
handful of green parsley
50 g of roasted tempeh
Instructions
01Clean all the vegetables and chop them into smaller pieces. Fry the carrot and parsley in hot oil. After a minute, add the Brussels sprouts and broccoli and cook for 10 minutes.
02In the meantime, dice and fry the tempeh. Then add the peas and cook for another 5 minutes.
03Remove the soup from heat and add rice noodles. Leave it rest for 2 minutes and then serve immediately.
04Serve the soup with tempeh, parsley, sesame seeds and miso paste. The soup should be warm enough, but not boiling, so that the miso retains as much of the nutrients from fermentation as possible.
05Enjoy your meal!
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