Spring Japanese Miso Soup

 
 
 

Ingredients:


  • 1 tsp olive oil

  • 2-3 cloves garlic, chopped

  • 1 Tbsp fresh ginger, chopped

  • 2 tsp miso paste, dissolved in 1/4 cup hot water

  • 2 carrots, washed, and chopped or shredded

  • 1 bunch Enoki mushrooms (one package)

  • 4 cups cooked rice vermicelli noodles

  • 1 bunch fresh basil, chopped

  • 6 cups water


Directions:


  1. Using a saucepan, saute garlic and ginger in olive oil for 2-3 minutes.

  2. Add vermicelli noodles and water.

  3. Add miso and water mixture.

  4. Add remaining ingredients and bring to a gentle boil.

  5. Serve hot with a squeeze of lemon juice, if desired.