In
AuthorJanella
Rating
Yields1 Serving
 500ml water
 2 sachets of dashi
 ½ bunch coriander
 1 tsp tamari
 1 tsp sesame oil
 1 tsp soy sauce
 1 tsp ginger, finely grated
 1 tsp fish sauce
 1 carrots, cut into sticks
 1 cup Chinese cabbage, shredded
 2 bulbs bok choy, quartered
 2 tbsp miso paste
 1 handful bean sprouts
1

Put first 8 ingredients (coriander stems only, finely chopped) in a pot and bring to a simmer, add vegetables and cook until tender.

3

Turn off heat and stir through the miso paste. Serve in bowls and garnish with coriander leaves and bean sprouts.

Serves 2

Ingredients

 500ml water
 2 sachets of dashi
 ½ bunch coriander
 1 tsp tamari
 1 tsp sesame oil
 1 tsp soy sauce
 1 tsp ginger, finely grated
 1 tsp fish sauce
 1 carrots, cut into sticks
 1 cup Chinese cabbage, shredded
 2 bulbs bok choy, quartered
 2 tbsp miso paste
 1 handful bean sprouts

Directions

1

Put first 8 ingredients (coriander stems only, finely chopped) in a pot and bring to a simmer, add vegetables and cook until tender.

3

Turn off heat and stir through the miso paste. Serve in bowls and garnish with coriander leaves and bean sprouts.

Miso soup with Veggies
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