MISO NOODLE SOUP WITH SEA LETTUCE AND OYSTER MUSHROOMS

A vegetarian, full meal soup recipe. Easy to make and takes about 30 minutes. Perfect for meal prep and to have a productive week. This was delicious! Recipe is up on the blog.

For three bowls of soup.

Ingredients:

- 3 tablespoons of miso paste

- Light soy sauce

- Sesame oil

- Chili flakes

- 1 lemon

- 2 baby Bok Choy

- 250gr of oyster mushrooms

- 3 branches of spring onion

- 250gram fine rice noodles (mihoen noodles)

Recipe:

1. Place a big cooking pot on a high fire.

2. Add 1L of water to the big cooking pot.

3. Once the water is hot (not boiling), add the miso paste to it and stir

thoroughly so that the paste dissolves.

4. Add 3 tablespoons of soy sauce, don’t add too much at once because the

see lettuce is salty already. You can always add more soy sauce in a later

stage.

5. Place another cooking pot on a high fire.

6. Add water to the cooking pot.

7. Once the water is boiling, add the noodles. They will be done in 2

minutes.

8. Once the noodles are done, take a colander and remove the noodles

from the cooking pot.

9. Sprinkle the noodles with cold water and let it leak in a colander.

10. Place the noodles in bowl.

11. Add a bit of sesame oil on top of the noodles.

12. Grate the peel from the lime on top of the noodles.

13. Juice ½ of the lemon on top of the noodles and place the noodles aside.

14. Back to the broth (big cooking pot with the miso paste).

15. Add the chili flakes to the broth and let this cook.

16. In the meanwhile, chop the Bok Choy very thin and place aside.

17. Tear the oyster mushrooms with your hands, this is very easy and place

aside.

18. Once the water of the broth is boiling, lower the fire and taste if you

added enough miso paste. If not, add a little bit more.

19. Add the oyster mushrooms and Bok Choy to the broth.

20. Higher the fire to the highest stand for about one minute.

21. Rinse the sea lettuce thoroughly with cold water.

22. Add the sea lettuce to the broth and lower your fire.

23. Taste and season to your liking. The broth is almost ready.

24. Take a serving bowl and add the noodles to it.

25. On top of that, you add the miso soup/broth.

26. Chop the spring onion very thin and place it on top of your serving

bowl.