Veganska miso juha
kosilo

Vegan Miso Soup

Prep time: 30 min 
Servings: 2 people

Ingredients:
– 700 ml water
– 1 tbsp light miso paste
– 90g tahini
– 1 tbsp nutritional yeast
– 30 g mustard
– 1 vegetable bouillon cube
– 1 lemon
– 50 g fresh spinach
– 300 g cooked chickpeas
 
Preparation:
Cook the pasta one minute less than indicated on the package. Drain, rinse under water, and set aside.
In another pot, bring water to a boil. Add miso paste, nutritional yeast, bouillon cube, tahini, and mustard. Stir well until all ingredients are dissolved, then slowly heat to a gentle simmer.
Drain and rinse the chickpeas. Add them to the pot along with the spinach. Finally, add the pasta.
Squeeze the juice of one lemon into the soup and season with salt and pepper to taste.
Serve warm. If desired, garnish with a few drops of oil, chili flakes, a lemon slice, or extra tahini.

 

Recipe author: Eva Sušin

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