Un vegetable broth helps us to tone the body at any time of the day. Having a jug in the fridge to turn to when you get home on days as cold as the ones we are living in the north is always appreciated. And you don't have to go crazy to make a good broth.
A few vegetables - those that we have in the fridge and that are about to go bad - become a great ally. Later, if we want to make soup, it will be enough to add some noodles or our favorite pasta, instead, and a little miso. We love the flavor that this pasta brings to the broths. Give it a try!
Vegetable soup with miso
The vegetable soup with miso that we prepare today brings a dead person back to life. A great resource on days as cold as these to warm up.
Author Maria
Recipe type: Entrance
Rations: 6
Preparation time:
Cooking time:
Total time:
Ingredients
For the vegetable broth
- ½ red onion
- 1 leek, halved
- 2 carrots, peeled
- 1 celery branch
- 1 ripe tomato
- Bay leaf
- Sal Island
- Pepper
- 1 l of water
For the soup (2 servings)
- * 2 cups of vegetable broth
- Noodles
- ½ level teaspoon miso paste (mine Genmai Aka Miso)
Preparation
- To prepare the broth we put 1 teaspoon of extra virgin olive oil in a pot and we fry the vegetables whole or roughly chopped for a couple of minutes.
- We pour the water, season and let the whole cook for 20-25 minutes.
- Strain the broth and mash a carrot and the leek with a little broth to return it to the pot. The rest of the ingredients are discarded.
- We let the broth cool down and refrigerate it in an airtight container if we are not going to use it at the moment.
- When preparing the soup, heat the two cups of broth in a saucepan and when it boils, we add the noodles. We cook the time recommended by the manufacturer.
- When the vegetable soup is at an optimal temperature to drink, we dissolve the miso paste with a teaspoon of broth and return it to the saucepan.