4 servings
Prep: 10 mins,
Cooking: 25 mins
This Asian inspired broth of miso with warming spices and a touch of heat, can be ready in just over 30 minutes.
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Ingredients (19)
For the broth
2 tbsp | toasted sesame oil |
1 | onion — finely diced |
3 | celery stalks — sliced in half moons |
2 | carrots — peeled, halved and sliced into half moons |
160 g | cabbage — finely shredded |
1 cup | shiitake mushrooms — finely sliced |
1 | chilli — diced |
2 | garlic cloves — minced |
2 tbsp | fresh ginger — grated |
2 tbsp | miso paste |
2 tbsp | kimchi |
1.2 l | boiling water |
tamari sauce — or soy sauce | |
50 g | buckwheat noodles — cooked |
Spice mix
1 tsp | szechuan peppercorns — crushed |
2 | star anise |
1 pinch | ground clove |
2 | dried porcini mushrooms |
1 pinch | dried seaweed — optional |
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