April 11, 2021 / In food , soup / Tagged as: pak choi, mushrooms, mint, basil, peas, lime, broad beans, miso paste, chicken stock, soy sauce

Miso Soup

Total Cook Time

20 minutes

Ingredients

• broad beans 150g (shelled weight)
• peas 100g
• chicken or vegetable stock 750ml
• white miso paste 4 tbsp
• pak choi 125g
• spring onions 3
• small mushrooms, such as shimeji or small buttons 100g
• Thai basil a small bunch
• mint leaves 12
• lime 1
• light soy sauce

Method

1. Put a pan of water on to boil in which to cook the beans and peas. Add the shelled peas, leave to boil for 3 minutes or so, then remove the peas to a bowl and add the broad beans to the water.
2. When the beans are tender – a matter of 5 to 7 minutes depending on their size – drain them in a colander.
3. Squeeze each broad bean between your thumb and finger to pop it out of its papery skin, then set them aside.
4. Add stock to a large saucepan. When hot but not boiling, add the miso paste.
5. Add separated pak choi leaves.
6. Finely slice the spring onions and add half to the stock.
7. Quarter or trim the mushrooms and add to the stock, along with the peas and beans.
8. Tear or slice the basil and mint leaves. Squeeze the juice from the lime.
9. Divide the soup between deep bowls. Add the remaining spring onions, along with the lime juice, basil and mint.
10. Shake in a little soy to taste (just a few drops at first, letting everyone add more if they wish.)

Note

Sugar snap beans are tasty too if you can’t find broad beans.