Miso soup with wholemeal spelt pasta
A recipe for 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!
For 3 Person(s)
- 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
Miso soup with wholemeal spelt pasta Directions
- 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 manufacturer's instructions. Drain and divide into three soup plates adding a drop of olive oil and stir, 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 oplive 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.
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.
This is the way I normally make miso soup but I'm a ramen girl so I just put them in and don't have ...
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