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15 minutes
20 minutes
35 minutes
- 4 x 18g sachets instant miso and wakame soup mix (we used Hikari brand)
- 1 large carrot, cut into matchsticks
- 100g green beans, trimmed, halved
- 100g shiitake mushrooms, quartered
- 2cm piece fresh ginger, peeled, cut into thin matchsticks
- 1/2 x 227g can sliced bamboo shoots, drained, rinsed
- 1 bunch English spinach, chopped
- 3 eggs, lightly beaten
- 250.00 ml beansprouts, trimmed
- Steamed white rice, to serve (see note)
- In a saucepan over medium-high heat, mix the soup mix, soy sauce, and 3 cups of cold water. Add in the carrot, beans, mushroom, and ginger. Bring to a boil, then simmer on low for 5 to 7 minutes until veggies are tender.
- Stir in bamboo shoots and spinach until spinach is just wilted. Pour in beaten egg and cook until set, about 2 minutes. Garnish with beansprouts and serve with rice.
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