Noodle and Vegetable Soup

 Noodle and Vegetable Soup

Ingredients

150g rice noodles

2 tablespoons soy sauce

2 boiled eggs

1 tablespoon finely chopped leek

1 teaspoon grated fresh ginger

1 teaspoon harissa

4 teaspoons miso paste

4 sliced ​​shitake mushrooms

1 carrot cut into very small cubes

50g bean sprouts

1 teaspoon arame seaweed

3g chopped chives

Salt and pepper

Boiling water to cook the noodles

Boiling water for the end

Preparation

1. Place 150g rice noodles in a dish and hydrate them with boiling water. Add 2 tablespoons soy sauce and 2 teaspoons miso paste. Set aside. 2. Divide the ingredients between two jars: start with 2 teaspoons of miso paste, 1 teaspoon of grated fresh ginger, 1 teaspoon of harissa, ½ tablespoon of very finely chopped leek, 4 sliced ​​shitake mushrooms, 1 carrot cut into very small cubes, 1 teaspoon of arame seaweed and 50g of fresh bean sprouts. Season with pepper.

3. Add the soaked noodles and 4 tablespoons of the broth. Finish with 3g of chopped chives and a boiled egg.

4. When ready to eat, cover with boiling water, close the lid, shake well and let stand for 5 minutes.