Rice noodles in a garlic-miso broth
with egg, carrots, zucchini and mushrooms
This delicious vegetarian noodle soup is made with a super easy garlic-miso broth. It's served with a mix of vegetables cooked in the broth and finished with sesame seeds and chopped scallions.
Nice and quick!
egg, wheat, soya, gluten, sesame
Toasted sesame seeds
Spice red paprika powder
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Wash all the vegetables. Peel the carrot. Finely chop the garlic and scallion. Slice the mushrooms. Cut the zucchini and carrot into sticks. Beat the egg in a small bowl until the egg white and yolk are mixed well. Cut the bread and take the soft inside part apart and cut it into small pieces.
Heat a tablespoon of oil in a pot and sauté the garlic. When it starts to brown, lower the heat and add the paprika powder. Let it cook for another minute, while stirring, so it doesn't burn. Add 700ml of hot water, the miso and the breadcrumbs. Pour the egg in the pan while beating it vigorously until it is completely integrated. Let it cook for 3 minutes.
Place the carrot in the broth first and let it cook for 5 minutes. Add the zucchini and mushrooms and cook everything for another 3 minutes, or until tender. Add the sesame oil, soy sauce and scallions. The green part of the scallions can be reserved to garnish the dish.
Boil plenty of water in a pot and cook the rice noodles for 5 minutes. Drain the water and rinse the noodles under cold tap water. Pour the noodles in the broth and let it cook for just 1 more minute.