Miso Eggplant and Gluten-Free Noodle Soup

Name: Miso Eggplant and Gluten-Free Noodle Soup
Total time: 10 min
Ingredients: 4 tbsp toasted sesame oil; 1 medium eggplant, cut into cubes; ⅓ cup of Tamari; 7 mushrooms, sliced; 2 tbsp ginger, finely grated; 6 cups of water (1.5 litres) boiled; ⅓ cup of brown rice miso paste; 4 cloves of garlic, finely chopped; 1 small carrot, grated; 45 grams of wholemeal rice vermicelli; 2 handfuls of baby spinach; Small handful of coriander, roughly chopped; Pepper to taste; Toasted sesame seeds to garnish (optional)

www.foodmatters.com

Miso contains all essential amino acids, making it a complete protein, helps stimulate digestion, restores beneficial gut bacteria, high in vitamin B and high in antioxidants, making it the perfect...

View full recipe on www.foodmatters.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodmatters.com.

Share this recipe:

Cooking tools: