Sotanghon Miso Soup
AJI-NO-MOTO® Umami SeasoningIngredients
- 5 cups (1250ml) Water
- 2 Tbsps. (30ml) Soy sauce
- 5 tsps. (25ml) Fish sauce
- 1/2 pack (5g) AJI-NO-MOTO® Umami Seasoning
- 1/4 tsp. (1.2g) Sugar, brown
- 3 Tbsps. (45g) Miso, paste
- 1/4 tsp. (0.6g) Black pepper, ground
- 1/2 block (250g) Tofu, firm, cubed
- 1/2 cup (100g) Wood ear mushroom, rehydrated, sliced
- 1/4 cup (80g) Carrots, strips
- 3 rolls (150g) Sotanghon, dry
- 2 cups (50g) Spinach
- 2 Tbsps. (10g) Leeks, chopped
- 1 tsp. (3g) Chili flakes
Procedure
- COMBINE & BOIL. In a pot combine water, soy sauce, fish sauce, AJI-NO-MOTO®, sugar, miso paste and pepper, then let it boil.
- SIMMER. Add tofu, mushroom, carrots, and sotanghon to the pot and let it simmer for 5 minutes or until the noodles are cooked. Then add spinach and let it cook for another 1 minute.
- SERVE. Transfer to a serving bowl then sprinkle leeks and chili flakes on top, then serve.
Cooking Tips
Soak dried mushrooms in hot water for faster rehydration. Dried mushrooms normally triple their weight when soaked for a few minutes prior to their use.
Cooking Time: 10 minutes
Preparation: 10 minutes
Servings:
6
Serving size: 1 cup soup + 1 cup noodle & toppings (290g)
Products Used
AJI-NO-MOTO® Umami Seasoning
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Nutrition Facts
Calories per serving (kcal)
183.3
Carbohydrates (g)
29.8
Proteins (g)
7.9
Fat (g)
3.4
Dietary Fiber (g)
2.6
Calcium (mg)
113.2
Iron (mg)
4.1
Sodium (mg)
618.4
Good to Know Nutrition Facts
Miso is a good source of probiotics which helps improve gut health.