A very satisfying soup. A combination of a vegetable noodle and a miso soup.
Substitute a quinoa pasta to make this a gluten free meal. I think this would also be great with barley or farro.
Lemon Miso Soup
1/2 cup uncooked pasta, small size like tubettini, ditalini or acini de pepe
1 shallot, minced
3 cloves garlic, minced
red chile flakes or long red pepper, seeded, sliced into rings
4 cups chicken or vegetable stock
1 carrot, peeled, chopped
1 celery stalk, chopped
3/4 cup snow peas or green beans, chopped
4 cremini mushrooms, sliced
1 tablespoon white miso
juice of half of a lemon juice
s + white pepper
Cook pasta al dente. Drain, rinse, drain. Set aside.
In a pot, heat a drizzle of oilve oil over medium heat. Add shallot, cook 3 minutes. Add garlic, chile flakes or slices, carrot and celery. Cook 2 minutes, stirring. Add stock. Bring to a boil, reduce heat and simmer 10 minutes, carrots and vegetables will be crisp tender. Add mushrooms. Cook 5 minutes. Add snow peas or green beans and pasta.
Stir miso paste with a ladleful of soup to make a slurry. Stir into soup. Add lemon juice, salt and pepper to taste.