Miso soup with wholemeal spelt pasta
Today’s recipe is a delicate soup with the addition of light shiro miso, fresh ginger and wholemeal spelt pasta. This healthy soup is rich in flavor, super easy and quick to prepare. A must try!
Super easy miso soup with wholemeal spelt pasta.
Ingredients
- 180 g wholemeal spelt pasta (I used ciriole pasta by Bartolini)
- 0.5 carrot
- 12 sliecs of daikon
- 0.5 tbsp olive oil
- spring onions (only the green part)
- 1 garlic clove
- 1 pezzo (da 2 cm) fresh ginger
- 750 ml vegetable broth
- 2 large leaves of iceberg lettuce or other kind of lettuce
- 50 g champignon mushroom
- 1 tbsp shiro miso
- 1 tbsp soy sauce
- salt
- Instructions below.
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Instructions: Miso soup with wholemeal spelt pasta
For this recipe I used Italian Cirliole pasta – wholemeal spelt pasta by Bartolini. The taste of this pasta is particular and rich. I feared that this pasta could easily become overcooked, instead it perfectly kept its texture and stayed elastic. Perfect for this type of recipes.
Cook the pasta al dente in salted water following the instructions on the box. Drain and divide into three soup plates adding a drop of olive oil, stir and put aside.
Cut the carrot into julienne strips, slice the green parts of spring onion and create 12 thin slices of daikon. Put aside.
Heat the olive oil in a pot, add minced ginger and garlic and cook for a minute until they become aromatic.
Add vegetable stock, chopped lettuce and sliced mushrooms. Bring to a boil and cook over low heat for 5 to 8 minutes. Turn off the heat and add soy sauce and shiro miso. Stir until the miso is completely dissolved.
Divide hot soup between three plates with the spelt pasta. Garnish with carrot pieces, spring onion and daikon and serve immediately.
lot of love. B.
p.s. If you are looking for another delicious recipe with miso check my Chickpea miso hummus. (foto below)
Recipe notes
This recipe was born thanks to the collaboration with Bartolini – an Italian company that produces high quality food products: extra virgin olive oil, pasta, legumes and cereals, polenta and flour.
