Zucchini 2, dice large chunks (with skin on)
Carrot 2, chop in circles
Swedes/ turnips 1, dice into cubes
Capsicum 1/2, large chunks
Leek- 1/2 cup, finely sliced to get circles
Spinach – 2 handfuls
Dried Japanese Shiitake mushroom – about 6 dried mushrooms , 1/2 cup
Seaweed sheets (wakame), 1 sheet torn into pieces
Dark Miso paste (to serve)
Rice/ Mung bean vermicelli noodles
Add water to a large pot and add dried mushrooms so they start rehydrating.In the meantime, start peeling & chopping all the vegetables.
Once hot, add all the hard vegetables like carrot and turnip. Then after few minutes add softer veg like zucchini and leek. Once the whole dried mushrooms has softened, remove them and slice before adding back to the pan again. Add the leaves like wakame & spinach last so they don’t over cook. Cook for about 10 minutes or till veg are all cooked but not too soft. Add vermicelli noodles into soup and let it cook for 5 mins.
Ladle into bowls and serve with about 1 tbsp miso paste stirred into each bowl of soup.
1. Since miso is a living food, boiling it will destroy its beneficial enzymes, which is why the recipe calls for adding it in at the very end.
2. Wakame is a thin piece of seaweed that can be found fresh or dried. It’s different from nori (the dry, brittle sheets of seaweed used for sushi rolls), but you could also substitute nori if that’s what you have on hand
3. No salt or pepper is necessary as all the flavours come from the miso paste.
This is the vermicelli my friend used.