Miso soup with Buckwheat Spaghetti

Method

Cook the buckwheat spaghetti according to package directions. Make the miso-broth by heating sesame oil in a stockpot over medium heat. Add mushrooms and cook for few minutes. Stir in garlic and ginger and continue to cook for 2 minute. Add soy sauce and stir - cook until mushrooms are soft. Add vegetable bouillon, bring to a boil and simmer. Take the soup off the heat and add the miso paste. Set soup bowls out and divide the cooked noodle among the bowls and top with the hot soup. Garnish each bowl with spinach, carrots, spring onions, boiled eggs and gomasio. Enjoy!

Ingredients

For 3 - 4 servings

• 125 g Rapunzel buckwheat spaghetti
• 1 tbs Rapunzel sesame oil virgin
• 120 g small mushrooms, sliced
• 2 cloves garlic, minced
• ½ tbs fresh ginger, minced
• 2 tbs soy sauce
• 1,5 l Rapunzel vegetable bouillon without yeast
• 1 tbs Miso paste
• 2 handful spinach
• 2 small carrots, cut into thin strips
• 2 spring onions, thinly sliced, for garnish
• 3 hard-boiled eggs, halved
• 1 tbs Rapunzel Gomasio