Courgette miso soup

Courgette miso soup

uses the veg from the recent stir fry recipe

This recipe follows on from the courgette stir fry, in that the veg mix was made already and kept in the fridge.

The additional ingredients

  • 1 vegetable stock cube
  • about 700 ml boiling water
  • quarter of a pack of miso paste
  • 4 “bundles” of vermicelli


  1. Heat the water and add to a pan on a medium heat.
  2. Mix in the stock cube and miso paste well.
  3. Add the vegetable mix from the other recipe (or any others such as mushroom) and the vermicelli.
  4. Stir and cook for about 5-7 minutes, making sure the vermicelli stays under the surface of the water at all times.  (It should break from the “bundles” and mix up.)  Serve.

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