Savoy Cabbage Miso Soup

Name: Savoy Cabbage Miso Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 5 cups Organic Vegetable Broth; ½ tsp Chilli Flakes; 1 Thumb-sized piece Ginger, peeled & minced; 7 5500 &frasl; 100000 oz Savoy Cabbage, washed & sliced, the outer leaves and core removed; 4 23300 &frasl; 100000 oz Shitake Mushrooms (fresh); 3 tbsp Dark Soy Sauce; 2 tsp Fish Sauce; 2 tbsp Yellow Miso Paste; 4 Eggs, at room temperature; 4 'Nests' Rice Noodles (1 per person); 2 Carrots, julienne cut (cut into matchsticks); 2 Spring Onions, thinly sliced; 1 Red Chilli, thinly sliced (optional); ½ Bunch Fresh Coriander, finely chopped; Extra Soy Sauce

Savoy Cabbage Miso Soup

Bring a touch of the orient to your lunch or dinner with our delicious Savoy Cabbage Miso Soup. A twist on the traditional soup or salad bowl, Miso soup combines a colourful range of vegetables with a deliciously fragrant broth and traditional rice noodles in order to balance a healthy, filling and warming bowl of goodness. This recipe was created exclusively for us by food blogger 'The Tasty Other'.

Time:

20Min

Serves:

Ingredients

5 cups Organic Vegetable Broth
0.5 tsp Chilli Flakes
1 Thumb-sized piece Ginger, peeled & minced
200 g Savoy Cabbage, washed & sliced, the outer leaves and core removed
120 g Shitake Mushrooms (fresh)
3 tbsp Dark Soy Sauce
2 tsp Fish Sauce
2 tbsp Yellow Miso Paste
4 Eggs, at room temperature
4 'Nests' Rice Noodles (1 per person)
2 Carrots, julienne cut (cut into matchsticks)
2 Spring Onions, thinly sliced
1 Red Chilli, thinly sliced (optional)
0.5 Bunch Fresh Coriander, finely chopped
Extra Soy Sauce

Method

Add the ginger and chilli flakes to the stock and cook for 5 minutes.
Add the cabbage and shitake mushrooms to the stock and stir well. Finally, add the soy and fish sauce and miso paste, stir well and cook for about 7 minutes, or until the cabbage and mushrooms are soft. Turn off the hear and let it sit.
Whilst the soup is sitting, prepare the boiled eggs. Bring a large pot of water to the boil and then add the eggs, whole, carefully. Turn the heat down to medium and cook for 6-6 1/2 minutes.Remove from the pan and submerge into a pot of ice cold water.
While the eggs are cooking, prepare the noodles. Place them in a large bowl and cover with boiling water. Let them sit for 4 minutes and then drain in a colander and run under cold water. Drain well and divide into 4 warm bowls.
Top each bowl with the soup and garnish with the carrots, spring onions, chilli slices and fresh coriander. Peel and slice each egg in half and top each bowl and serve.

Top Tip

Hot, spicy, and healthy to boot, this Savoy Cabbage Miso Soup with Shitake Mushrooms recipe is a low calorie winner, and absolutely delicious as well. Make a large batch and serve to friends and family over a weekend!

You can find out more about food blogger 'The Tasty Other' by visiting her Instagram page, here!

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Savoy Cabbage Miso Soup