This is more like a stew than a soup, thanks to filling ingredients like rice noodles, tofu, carrots and peas. It's delicious and satisfying after a long day of hiking.
Put carrot and green onion in a sealed bag. Put dried green peas, seaweed and noodles in separate bags. Double-bag miso paste.
Put the water on the stove to boil.
While waiting for the water to boil, peel and finely slice garlic. Peel and julienne ginger. Add garlic and ginger to water, and crumble in stock cubes.
Cut carrot in half vertically, then thinly slice. Thinly slice green onions. Cut tofu into 1cm squares.
When water is boiling, add dried green peas and seaweed. Simmer for 5 minutes.
Add carrot and noodles, and simmer for another 3-4 minutes.
Add tofu, then turn off the heat and stir in the miso paste. Leave to stand for a few minutes.
Divide among bowls, and sprinkle over green onions.
Ingredients
Directions
Put carrot and green onion in a sealed bag. Put dried green peas, seaweed and noodles in separate bags. Double-bag miso paste.
Put the water on the stove to boil.
While waiting for the water to boil, peel and finely slice garlic. Peel and julienne ginger. Add garlic and ginger to water, and crumble in stock cubes.
Cut carrot in half vertically, then thinly slice. Thinly slice green onions. Cut tofu into 1cm squares.
When water is boiling, add dried green peas and seaweed. Simmer for 5 minutes.
Add carrot and noodles, and simmer for another 3-4 minutes.
Add tofu, then turn off the heat and stir in the miso paste. Leave to stand for a few minutes.
Divide among bowls, and sprinkle over green onions.