Miso Soup with udon noodles and pickled Japanese ginger

This post is also available in german/deutschHow to make me happy? Quite simply by putting a big bowl of soup in front of me. I think I can eat soup 365 days a year. And every day Ramin would give me new creation. Mild, spicy, with lots of vegetables, sometimes with pasta and then again with potatoes. Maybe with beans, no, certainly with beans. And beetroot? Oh yeah.
There are endless combinations and it never gets boring.
Today there is a miso soup with udon noodles and pickled pink ginger.

Miso soup
for 2 bowls
4cl soy sauce
1 tbsp miso paste dissolved in 100 ml warm water
1 tbsp sesame oil
1 clove of garlic
a handful of kohlrabi leaves
1 carrot
90g Udon noodles
lemongrass
some ginger cut into strips
200g white big canned beans
also
pink pickled Japanese ginger and young kohlrabi leaves for decoration.

Cook the noodles for 10 minutes, set aside.
Heat the oil, halve the garlic and sauté.
Boiling water! add about 600 ml. Add dissolved miso paste, soy sauce and ginger and simmer at medium temperature. After approx. 15min add finely chopped lemon grass and carrots cut into strips, drain the beans and add.
Now add the kohlrabi leaves cut into very fine strips.
Finally, add the pasta, optionally in a bowl and pour over the soup.
Serve with pink ginger!

Enjoy cooking. RaminIf you try this miso soup or one of my other recipes, please leave us a comment how you liked it. And if you take a picture of your meal to share it on Instagram, please don´t forget to tag @klaraslife and use the hashtag #klaraslife

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Miso soup

A bowl of spicy miso soup with pickled pink ginger. The soup is delicious and made quickly. Refined with chopped kohlrabi leaves.

Course Asiatisch

Cuisine Chinese

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 2 Bowls

Author Ramin Klaraslife

Ingredients

for 2 bowls

• 4 cl soy sauce
• 1 tbsp miso paste dissolved in 100 ml warm water
• 1 tbsp sesame oil
• 1 clove of garlic
• a handful of kohlrabi leaves
• 1 carrot
• 90 g Udon noodles
• lemongrass
• some ginger cut into strips
• 200 g white big canned beans

also

• pink pickled ginger
• and young kohlrabi leaves for decoration.

Instructions

• Cook the noodles for 10 minutes, set aside.
• Heat the oil, halve the garlic and sauté.
• Boiling water! add about 600 ml. Add dissolved miso paste, soy sauce and ginger and simmer at medium temperature. After approx. 15min add finely chopped lemon grass and carrots cut into strips, drain the beans and add.
• Now add the kohlrabi leaves cut into very fine strips.
• Finally, add the pasta, optionally in a bowl and pour over the soup.
• Serve with pink ginger!
• Enjoy cooking. Ramin

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