Main courses

Miso soup with Buckwheat Spaghetti

Name: Miso soup with Buckwheat Spaghetti
Prep time: 30 min
Total time: 30 min
Ingredients: 125 g Rapunzel buckwheat spaghetti; 1 tbs Rapunzel sesame oil virgin; 120 g small mushrooms, sliced; 2 cloves garlic, minced; ½ tbs fresh ginger, minced; 2 tbs soy sauce; 1,5 l Rapunzel vegetable bouillon without yeast; 1 tbs Miso paste; 2 handful spinach; 2 small carrots, cut into thin strips; 2 spring onions, thinly sliced, for garnish; 3 hard-boiled eggs, halved; 1 tbs Rapunzel Gomasio

Ellen Panescu

30 Min.

Only 1 portion

Info

Perptime 30 Min.

Ingredients

Portions

125 g Buckwheat Spaghetti
1 Sesame oil virgin
120 g small mushrooms, sliced
2 cloves garlic, minced
1 tbs fresh ginger, minced
2 tbs soy sauce
1 l Rapunzel vegetable bouillon without yeast
1 tbs Miso paste
2 handful spinach
2 small carrots, cut into thin strips
2 spring onions, thinly sliced, for garnish
3 hard-boiled eggs, halved
1 Gomasio, sesame and sea salt, HIH

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Cook the buckwheat spaghetti according to package directions. Make the miso-broth by heating sesame oil in a stockpot over medium heat. Add mushrooms and cook for few minutes. Stir in garlic and ginger and continue to cook for 2 minute. Add soy sauce and stir - cook until mushrooms are soft. Add vegetable bouillon, bring to a boil and simmer. Take the soup off the heat and add the miso paste. Set soup bowls out and divide the cooked noodle among the bowls and top with the hot soup. Garnish each bowl with spinach, carrots, spring onions, boiled eggs and gomasio. Enjoy!

USED RAPUNZEL PRODUCTS

Buckwheat Spaghetti

Sesame oil virgin