farro-vegetable-miso-soup

Farro and Vegetable Miso Soup

Total time: 15 minutes

Serves 4

8.5 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

1 tb - Canola oil

2 tb - Miso paste

1 pc - Small onions, raw, minced

1 pc (1" dia) - Ginger root, raw, minced

2 pcs - Garlic cloves, minced

3 cups - Water

4 pcs - Shiitake mushrooms, raw, thinly sliced

454g - Farro, ready to eat

1 pc - Small carrots, raw, cut into 1/4-inch thick half moons

1 pc - Medium bok choy, raw, sliced into 1-inch length

2 tb - Spring onions, raw, finely chopped

1 tb - Sesame oil

4 pcs - Chicken eggs, hard-boiled, regular size, halved

UTENSILS

Chopping board, Knife, Cooking pot with lid

INSTRUCTIONS

1. Heat the canola oil in a cooking pot over medium-high heat.

2. Add the miso paste, onions, garlic and ginger. Sauté until brown, about 3-4 minutes.

3. Add the water and mushrooms and bring to a boil.

4. Add the farro, carrot and bok choy. Cover and simmer while stirring occasionally for 4-5 minutes.

5. Stir in the sesame oil. Remove from the heat.

6. Ladle into serving bowls and top with the hard-boiled eggs and spring onions. Serve.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 403g

Energy (kcal)

370.9

Carbs (g)

42.0

Proteins (g)

16.2

Fats (g)

16.9

Fibre (g)

8.5