Ingredients
- 1 litre vegetable stock (4 cups)
- Ginger root (3cm piece ginger, peeled and cut into thin matchsticks)
- 150 grams edamame (soybeans in pods, frozen thawed)
- 1/4 cup miso (paste, white)
- 1 carrot, large shredded
- 200 grams broccoli (trimmed and cut into small florets)
- 300 grams cabbage (trimmed and thinly sliced, green)
- TO SERVE
- Spring onions, thinly sliced
- Soy sauce
How to Make
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Step 1: Heat stock, ginger and 1 litre (4 cups) water in a stockpot over a medium to high heat until hot.
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Step 2: Meanwhile, shell the edamame pods and remove the beans and set aside.
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Step 3: Transfer 1 cup of hot stock mixture to a heat-proof jug and stir in miso paste until smooth.
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Step 4: Add carrot, broccoli and beans to soup and simmer for 2 minutes and then stir in miso mixture and cabbage and simmer for a further 2 to 3 minutes, or until vegetables are tender.
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Step 5: Serve soup sprinkled with onions and serve soy separately, and add to your taste.
We hope you enjoy this recipe!
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