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Millet Noodles Soup with Greens and Miso


  • 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


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


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