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Easy Mushroom Miso Soup
Serves 2
Ingredients
10ml sesame or vegetable oil
1 clove garlic, finely grated
1 knob fresh ginger, peeled and grated
10ml miso paste
250ml Portabellini mushrooms, sliced
1 litre chicken stock
15ml soy sauce
a small bunch of spring onions, sliced, to serve
a small punnet of bean sprouts, to serve (optional)
sliced fresh red chilli, to serve (optional)
a shredded nori sheet, to serve (optional)
some sesame seeds, to serve (optional)
fresh coriander or micro herbs, to serve (optional)
Method
1 Heat the oil in a medium size pot, then fry the garlic, ginger and miso paste for a minute, stirring. Add the mushrooms, stock and soy sauce, and stir to mix. Bring to a boil, then cook for 6-8 minutes or until the mushrooms are soft.
2 Serve hot in bowls, topped with spring onions, bean sprouts, red chilli, nori, sesame and herbs or toppings of your choice.