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Serves
3-4
Author Notes
Really, there are six ingredients, but since basil is added as a garnish, I thought I could get away with that alliteration. Miso is definitely the star of this recipe. And why shouldn’t it be? It’s a rich, low-sodium, vegan flavouring for soups, sauces, dressings and more, plus it’s got a ton of microbiotics that aid digestion as a result of the fermentation process. This soup is so easy on the stomach. I relied on it 100% to get me out of my post-holiday slump, and I’m sure it will work wonders for you as well. —Kallee Lins
Ingredients
2 handfuls
rice noodles
1.5 cups
fresh spinach, coarsely chopped
1/2 teaspoon
red pepper flakes
1
large portobello mushroom, very thinly sliced
5-5 tablespoons
miso paste
2 tablespoons
fresh basil, finely chopped
Directions
- Bring 5 cups of water to a boil.
- Drop in rice noodles and boil for a minute or two until just flexible. Add in mushrooms, spinach, and red pepper flakes. Continue to simmer until noodles are tender.
- Remove pot from heat (the microorganisms in miso cannot survive extremely high heat), and stir in the miso paste one tablespoon at a time.
- Ladel into bowls and top with freshly chopped basil and more red pepper flakes if desired.
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