Hey there soup lovers! I return this week with another of my favourite go-to soup concoctions. This is another that I have been opting towards to assist with my jaw tension issues and manage to make it last for lunches at work for most of the week.
1 cup miso paste (white bean)
2 - 3tbsp hot chilli paste and/or sambal oelek (I use both combined)
1tbsp fish sauce
1tbsp oyster sauce
1tbsp soy sauce
1 large potato, finely sliced (see image)
1 pork fillet, finely sliced (can be omitted for vegetarians or changed for a different meat)
100g vermicelli noodles
1 zucchini, finely sliced
100g shiitake mushrooms, sliced
1 handful snow peas and/or snap peas
2 - 3 bunches bok choy/pak choy/chinese cabage, washed and seperated
1 cup bean sprouts
Fill a large stock pot with water and place over a medium to high heat. Add the miso paste and dissolve, stirring occasionally. Once dissolved, add chilli, fish sauce, oyster sauce and soy sauce and combine. Add sliced potatoes, cover and bring to the boil. Add pork or alternative and cook for 5 - 10 minutes until cooked. Add vermicelli noodles.
When the potato and pork are both cooked add the remaining vegetables. When the vegetables are cooked through but still crisp you are ready to serve. Ladle into serving bowls and sprinkle bean sprouts on top.
Quick, easy and super healthy asian inspired soup is at your fingertips! Let me know if you cook this dish. It is one of my favourites and I hope you can see why.