Ginger Miso soup with Black Soybean Spaghetti
A comforting soup perfect for a rainy day! One pot meals are always a winner in my book!
Total time: 15 minutes
Total servings: 4-6 servings
1 box (~7 oz) of black soybean spaghetti
3-4 cups water
4 tBsp genmai miso paste
2 tsp maple syrup
2 tsp grated ginger
1 tBsp rice vinegar
1 jalapeno or red chili pepper (sliced in thin coins)
1-2 tBsp liquid aminos or soy sauce
2 cups grated carrots
2 cups of chopped mushrooms (any kind will work)
1/4 block of firm tofu (diced in small cubes)
1) Combine all of the ingredients into a large pot.
2) Cook at a simmer for ~20 minutes on low-medium heat until the spaghetti is cooked.
*For a depth of flavor, boil the water with kombu and take out the kombu seaweed before adding the remaining ingredients. This will provide an umami flavor.
*sliced garlic (~1-2 cloves)
*spring onion *sambal
*sesame oil and sesame seeds
*I used Aldi's Simply Nature brand of black soybean spaghetti. However, using a rice based noodle will work.
*Adjust the ingredients according to taste.