By The Telegraph (World News) | Created at 2024-11-07 14:40:13 | Updated at 2024-11-07 16:38:37
2 hours ago
SERVES
Four as a light supper
INGREDIENTS
- 1.5 litres water
- 6 tbsp sweet white miso paste
- 2 medium carrots, peeled and cut into fine matchsticks
- 5cm piece fresh ginger, peeled and cut into fine matchsticks
- 1 garlic clove, peeled and finely sliced
- 3 tbsp tamari
- 170g mixed mushrooms, larger ones halved (I like using oyster and shiitake, but you can use whatever is in your fridge)
- rapeseed or olive oil, for frying
- handful of bean sprouts per person (approx 40g each)
- 2 limes, cut into wedges
METHOD
Heat the water in a large saucepan and whisk in the miso paste. Add a little salt and pepper and let it start to simmer.
Add the sliced carrots, ginger and garlic to the broth along with the tamari and let it all simmer very gently while you cook your mushrooms.
Get a frying pan very hot, add a little oil, and fry the mushrooms in batches so that they get a little colour and wilt, then set aside.
The soup should be ready in about five to eight. Assemble the bowls by dropping a handful of bean sprouts into each, ladle the broth over, making sure everyone gets some of the vegetables, then distribute the cooked mushrooms. Add a squeeze of lime to each bowl, and serve the soup with more wedges to squeeze.
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