Coconut Miso Soup (v)

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TASTY GOODNESS.

I put all the things I like in a bowl and ended up in Japan and I like Japan so it was a good evening.

This was quick and easy and delicious and I’m still in a good mood from it.

This is also the debut of a cute bowl my parents gave me to feature soup on my blog.

You can (as always) mix and match the vegetables to what you have, this worked well but miso is always delicious with mushrooms for a different option.

[Serves 2/3 as a Main Dish, 4/5 as a Starter]

Ingredients:

  • 500ml Miso Stock
  • 1 Clove Garlic
  • 1 Chunk Ginger, maybe 1 Tbsp
  • 1 Can Coconut Milk
  • 1 tsp Toasted Sesame Oil
  • 3 Carrots, thinly sliced
  • LOTS of Cabbage! (2/3 Cups, chopped)
  • Optional: chopped spring onion

Blend up the Miso Stock, Garlic, Ginger, Coconut Milk and Toasted Sesame Oil until it’s all smooth. Pour it out through a sieve to eradicate any foam and take it to the hob adding the carrot and cabbage (and optional spring onion).

I then left this on the hob on low, cleaned all my dishes and took it off so I suppose leaving it on low for 10 minutes does the job.

Serve and Enjoy!

Yumyum miso.

Gina

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