Mushroom and vegetable soup
Ingredients (serves 1)
- ½ courgette
- ½ carrot
- 400 ml vegetable stock
- 1 spring onion
- 4 shiitakes
- 2 mushrooms
- 1 tbsp miso paste (optional)
- Sesame seeds
- Soybean sprouts
- Ginger
- Pepper
Method
- 1. Wash the courgette and peel the carrot. Cut into thin spaghetti shapes, using a mandolin or any other similar slicing tool.
- 2. Wash and slice the mushrooms thinly.
- 3. Pour the vegetable stock into the pot. Add the miso and dissolve well. Add the ginger, vegetables, and mushrooms. Boil for a few minutes over low heat until the vegetables and mush-rooms are ‘al dente’.
- 4. Remove from the heat.
- 5. Serve and season with soybean sprouts, sesame seeds, and a pinch of pepper.
