Asian Miso Soup Freestyle

Ingredients for 4 servings:

• 4 liters of water
• 250 g snake beans
• 200 g shiitake mushroom(s)
• 3 carrots
• 2 Pepper, 1 yellow, 1 red
• 200 g soy sprouts
• 1 small can/s of bamboo shoot(s)
• 2 chicken breast fillets
• 1 small chili pepper(s), hot
• 140 g miso paste
• 5 tbsp soy sauce, light
• 2 tbsp fish sauce
• 1 bunch of coriander leaves, as needed
• 1 pack of glass noodles, as needed
• Salt, as needed

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

My favorite vegetable and a touch of Asia. Vegetarian options are easy.

Wash the vegetables and mushrooms and pat dry. Bring 4 liters of water to a boil. Meanwhile, peel the carrots and cut them into sticks. Cut the runner beans into approximately 3 cm long pieces. Add the miso paste to the water. Add the beans and carrots and bring to a boil. Reduce the heat and let the soup simmer gently. Cut the mushrooms into strips and add them to the soup. Cut the bamboo shoots (I used wide strips) into sticks and add them to the pot. Cut the chicken breast into small cubes (mine were a little larger than 1/2 centimeter) and add them to the soup. Cut the chili peppers into small cubes or thin strips and add them to the soup. Add the bean sprouts to the soup. Season with soy and fish sauce. Be careful, as the fish sauce can quickly oversalt the soup. If you like, you can now slice open a small hot chili pepper and add it to the soup. Add more salt if desired. I love fresh cilantro, so I sprinkled some torn leaves over my bowl of soup.