Miso Eggplant and Gluten-Free Noodle Soup
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...
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Cooking tools:
- Grater
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Stove
- Kettle
- Measuring cup
- Measuring spoon
- Spoon
- Serving bowl
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)
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