Miso and Mung Bean Noodle Soup Recipe

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BY AINE CARLIN

After over indulging over the Christmas period it’s now time to regain a little balance in the form of leafy greens, soothing broths and soft noodles. I like to think of this dish as a base to which you can add anything that takes your fancy – try finely sliced carrots, cubed tofu or aduki beans for an even heartier meal.

I desperately need soups like these to help with that post-Christmas cleanse and to be honest, it tastes so good it doesn’t feel like a sacrifice – after all, there are only so many mince pies one can eat!

I hate the word diet or detox. They immediately make me want to consume my body weight in chocolate. Instead, think of this as a return to wholesome, nutritious fodder that will help give you the kick start you need for the New Year.

The kale adds substance and a whole load of required nutrients including Vitamin A, Vitamin K, Beta Carotene and Calcium. People often ask me where I get my calcium from if I don’t consume dairy. Leafy greens are a big part of my diet as well as fortified plant milks, tofu, tempeh, tahini and almond butter.

Whatever your needs this New Year’s, this soulful bowlful is the answer.

Aine Carlin is a vegan blogger who specializes in vegan recipes. She also has a keen interest in vegan fashion and is currently training to be a stylist where she hopes to promote cruelty free clothing and beauty. You can find more of her vegan recipes and vegan friendly fashion over at www.peasoupeats.com

For more great recipes from Aine, be sure to follow me on Twitter (@MarcusCooks)

Ingredients

1 packet miso paste
1 small nest mung bean noodles
2 spring onions
large handful of chopped kale
salt
shoyu/soy or tamari
olive oil or nut oil
sesame oil
4/5cups freshly boiled water

Directions

  1. Roughly chop the spring onion. Heat a little oil in a pan. Add the spring onion and salt to avoid them being scorched. Lightly fry for a minute or two.
  2. Add the chopped kale and season with shoyu (or soy sauce) and a teaspoon amount of sesame oil (that stuff is strong!). Lightly fry for a few minutes until it begins to wilt ensuring to stir frequently.
  3. Bring a kettle to the boil. Add the miso paste and stir to coat the kale and spring onions. Pour in the boiling water and bring to a very gentle simmer before adding the mung bean noodles.
  4. When the noodles have sufficiently softened (about 5 mins) use a pair of kitchen scissors to snip them into slightly smaller strands – not too small mind, two or three snips max.
  5. Taste, season with a little more shoyu if necessary and serve immediately in large bowls with chopsticks and a Chinese style soup spoon – seriously, it does make a difference.