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.