Ingredients
Ingredients for the vegetable broth flavoured with miso
- 400ml water
- 1 carrot
- 1 stick of celery
- 1 tbsp miso
- 1 tbsp tomato paste
- 1 piece of ‘konbu’ (kelp) seaweed
- 1 small bunch of coriander
- 1/2 onion
To complete the dish
- 360g noodles
- 100g garden peas
- 1 carrot
- 1 bunch Swiss chard
- 2 spring onions
- 4 hard-boiled eggs
- 1 tablespoon black sesame seeds
- Wakame flakes
Directions
Step 1
Put one peeled carrot, the half onion, celery and coriander in a pan with the water and bring to the boil. Once boiling, add the miso and tomato paste and continue cooking for half an hour. Off the heat, add the konbu. Remove the vegetables, strain the broth and add the noodles, peas and chard.
Step 2
Cook the pasta. Separately, julienne the other carrot and slice the spring onions. Once the noodles are cooked, transfer them to individual serving bowls, pour in the broth and garnish the dish with both the cooked vegetables (chard and peas) and raw ingredients (carrot, spring onion and sesame seeds), and sprinkle with a few wakame flakes.
