Miso Vegetable Soup

Ingredients

• 20 g Mu-Err mushroom
• 2 red bell peppers
• 250 g carrots
• 200 g white daikon radish
• 0.5 stalk green onion
• 100 g bamboo shoots (canned)
• 150 g water chestnuts (canned)
• 150 g soybean sprouts
• 1 piece fresh ginger (about 1 cm)
• 800 ml vegetable stock
• 2 tbsp red miso paste (Asian grocery store)
• 1 tbsp soy sauce
• 2 tbsp rice wine

Instructions

1. 1.

   Soak the Mu-Err mushrooms in warm water for about 15 minutes. Then remove, rinse and cut into smaller pieces if desired.

2. 2.

   Wash the bell peppers, halve them, remove seeds and white membranes, and dice into bite‑size cubes.

3. 3.

   Peel and thinly slice the carrots and daikon radish into strips.

4. 4.

   Clean the green onion, wash thoroughly and slice thinly.

5. 5.

   Drain the bamboo shoots and water chestnuts. Slice the chestnuts into rounds.

6. 6.

   Rinse the soybean sprouts and drain them.

7. 7.

   Peel and grate the ginger.

8. 8.

   Bring the vegetable stock to a boil in a large pot.

9. 9.

   Add the ginger, carrot and daikon strips, green onion, bell pepper and mushrooms; simmer over low heat for about 4 minutes.

10. 10.

    Then add the bamboo shoots, soybean sprouts and water chestnuts and warm through.

11. 11.

    Take one ladleful of broth, stir in the miso paste until dissolved, then return it to the pot. Do not bring back to a boil.

12. 12.

    Season with soy sauce and rice wine.

13. 13.

    Serve in small bowls.

14. 14.