CHLOE.’s spring miso soup
A spring miso soup embellished with asparagus, kale, spinach, tofu and sugar snap peas.
cut in ¼ and sliced
Sugar snap peas
cut into 3 pieces crosswise
pressed and diced
Small spring onions
To make the broth, in a large pot add the olive oil and sweat the onions and ginger over medium heat. Add sesame oil and cook for another minute.
In a separate bowl, combine the mushroom base, miso paste, and water.
Add miso mix to the pot and bring to boil, reduce to a simmer
Add the peas, spinach, asparagus, kale and tofu to the broth and cook at a simmer for at least five minutes.
Taste for seasoning and add salt and pepper to taste.
To serve, ladle soup into a bowl and garnish with spring onions. Serve hot.
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Recipe by The London Economic, thelondoneconomic.com