Sotanghon Miso SoupAJI-NO-MOTO® Umami Seasoning
- 5 cups (1250ml) Water
- 2 Tbsps. (30ml) Soy sauce
- 5 tsps. (25ml) Fish sauce
- 1/2 pack (5g) AJI-NO-MOTO® Umami Seasoning
- 1/4 tsp. (1.2g) Sugar, brown
- 3 Tbsps. (45g) Miso, paste
- 1/4 tsp. (0.6g) Black pepper, ground
- 1/2 block (250g) Tofu, firm, cubed
- 1/2 cup (100g) Wood ear mushroom, rehydrated, sliced
- 1/4 cup (80g) Carrots, strips
- 3 rolls (150g) Sotanghon, dry
- 2 cups (50g) Spinach
- 2 Tbsps. (10g) Leeks, chopped
- 1 tsp. (3g) Chili flakes
- COMBINE & BOIL. In a pot combine water, soy sauce, fish sauce, AJI-NO-MOTO®, sugar, miso paste and pepper, then let it boil.
- SIMMER. Add tofu, mushroom, carrots, and sotanghon to the pot and let it simmer for 5 minutes or until the noodles are cooked. Then add spinach and let it cook for another 1 minute.
- SERVE. Transfer to a serving bowl then sprinkle leeks and chili flakes on top, then serve.
Soak dried mushrooms in hot water for faster rehydration. Dried mushrooms normally triple their weight when soaked for a few minutes prior to their use.
Good to Know Nutrition Facts
Miso is a good source of probiotics which helps improve gut health.