Mushroom and eggplant miso soup
with carrot, kale and noodles
A simple and nutritious asian soup with the carbs of the rice noodles and an exquisite broth made of miso, soy sauce, ginger and garlic.
-
Nice and quick!
-
Vegan
Preparation time:
30 min.
Difficulty level:
Easy
Allergens:
wheat, soya, gluten, sesame
Utensils:
Ingredients
Eggplant
Mushrooms
Carrot
Kale
Rice noodles
Miso
Garlic
Ginger
Soy sauce
Toasted sesame seeds
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2326
556
11
2
104
6
8
11
0
1636
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Bring plenty of water to a boil in a large pot and cook the rice noodles for 4 minutes. Drain the water and let the noodles cool down under tap water. Set aside.
2.
Wash all the vegetables. Cut the eggplant and carrot into thin strips. The eggplant can be cut lengthwise along its skin, cutting slices of 1/2cm thick. Then cut each slice into strips. Cut the mushroom into thick slices. Chop the kale and remove its stem. Finely chop the garlic and ginger.
3.
Heat 2 tablespoons of olive oil in a pot and sauté the eggplant for approx. 2 min. until it browns. Add the garlic, ginger and mushrooms. Let it cook for another minute and add 800ml of water. Bring it to a boil. Add the carrot, kale, miso and soy sauce and let it simmer for 5 minutes.
4.