Noodle soup with ginger and cilantro.
On today’s menu we have a pretty amazing Asian noodle soup. It’s done in three easy steps, and it’s definitely the perfect everyday soup.
Yesterday, when we wandered around the local supermarket, we had the brightest idea. We love when that happens.
Well, we decided to go for a quick and easy, but still crazy delicious, noodle soup (inspired by the latest issue of the Swedish food magazine VEGO). And, as quick as lightning, we filled the basket with goodies. The soup is done in three easy steps, and it’s definitely the perfect everyday soup. Here’s the grocery list – print it on paper, or tattoo it on your chest.
Noodle soup with ginger and cilantro
One small yellow onion, chopped
3 cloves of garlic, chopped
2 tbsp miso paste
1 tbsp tamari soy sauce
1 bunch fresh cilantro, the stems (sprinkle the leaves as topping)
1,5 inch ginger, grated
2 cups water
1 cup soybeans
2 inches leek, shredded
4 mushrooms, in slices
1 carrot, shredded
Noodles of your choice (we used kelp noodles)
Step 1. Rinse the noodles, and put in a suitable bowl.
Step 2. Toss together all the ingredients for the soup, and let simmer for a couple of minutes, together with the soybeans and the leek. Pour the soup over the noodles.
Step 3. Sprinkle chopped vegetables on top (use the ingredients in the recipe above as inspiration, you can mix and replace as you like).
Step 4. Give it a stir. Eat. Enjoy.
Some thoughts on Half ‘n Half:
Even if our gut flora would prefer raw vegetables, we love hot food way too much to entirely eliminate it from our diet. Therefore, we’ve developed our very own cooking technique, and we call it Half n’ Half. Meaning: half hot, half cold. The soup serve as an excellent example – a warm base and raw vegetables. And the result? A warm soup.