About the Recipe
Miso soup enriched with a vegetable or two and paired with a bowl of Japanese rice makes the perfect lunch or supper. It's quick, nourishing, satisfying and 100% guilt free.
500ml japanese dashi stock
250g japanese pumpkin, deseeded & peeled
10 green beans
1.5 tbsp miso
cut the pumpkin into small bite sized pieces
trim and halve the green beans
pour the dashi stock into a pan, add the pumpkin and simmer for 7 mins
add the green beans and simmer for a further 3 mins
put the miso in a ladle and carefully place the ladle in the soup. use a sppon to dissolve the miso in the lade (this prevents you breaking up the pumpkin while stirring in the miso)
once the miso has dissolved, your soup is ready. serve immediately with bowls of Japanese rice.