Millet Noodles Soup with Greens and Miso
Ingredients
- 4 garlic cloves, grated
- 1 small onion, chopped fine
- 4 cups vegetable stock
- 1 pack millet noodles (gluten free)
- 1 tsp unrefined salt
- 1 head of bok choy, shredded
- 6-7 leaves kale or Swiss chard, shredded
- ¼ cup chopped spring onion greens
- ½ cup finely chopped red pepper (red capsicum)
- ¼ cup tofu cubes (optional)
- 1 tbsp brown rice miso
Method
Roast the garlic and onion in a pan, until brown. Add vegetable stock and bring it to a boil. Add noodles and salt and cook for 3 minutes. Add bok choy, kale and spring onion greens, and boil until they wilt. Add red pepper and tofu and turn off the heat. Mix the miso with a little warm water in a small bowl and add to the soup once it has cooled slightly, so that probiotics in miso are not destroyed. Serve hot.
Serves 2-3
