Rainbow Veggie Miso Noodle Soup


  • 1 tbsp Sesame Oil
  • 1 Spring Onion, chopped
  • Rainbow stir fry Veg – Bok Choi, Carrots, Baby Sweet Corn, Green Beans and Sugar Snap Peas and handful of chopped Broccoli
  • 1 tbsp Fresh Ginger grated
  • 1 clove garlic minced
  • 2 tbsp Miso Paste
  • 1/2 litre Vegetable Stock
  • 100 g Soba Noodles or Egg Noddles
  • 1 tbsp Sesame Seeds



  1. Heat a little sesame oil in a wok on high heat and fry the chop spring onion for 1 minute and the add the garlic and ginger and cook for another 2 minutes.
  2. Pour the vegetable stock and miso paste. Reduce the heat to a simmer.
  3. Add all the Rainbow vegetables and cook for 10 minutes.
  4. Meanwhile cook the noodles in a separate pan for 4-6 minutes. Once cooked, spoon into a serving bowl.
  5. Pour the vegetables and soup over the noodles. Add spring onions and coriander to garnish and sprinkle with sesame seeds.

*If you wish to add chicken, beef, prawns or pork grill or fry before you start step one.

** If you wish to add Tofu, add to step 3.



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