The Artcooks! Dàlia Adillon's Mung Bean & Miso Noodle Soup!

If you’re hungry for something a little lighter but definitely filling, Dàlia Adillon has provided (and illustrated) the perfect recipe for Mung Bean & Miso Noodle Soup;

Dalia Adilon’s Mung Bean & Miso Soup

• 2 large eggs
• 1.25 litre veg stock
• 3 tbsp of White Miso paste
• 1 tbsp fresh grated ginger
• 2 garlic cloves
• 2 tbsp rice wine vinegar
• 2 tbsp soy sauce
• 85g uncooked udon noodles
• 250g cooked mung beans
• 200g diced tofu
• 140g shredded savoy cabbage
• 45g spring onions

Method

• Place eggs in a medium heatproof saucepan and cover with cold water. Bring to a boil and cook for 8-10 mins. Drain well and let cool before peeling and halving.
• In another medium saucepan, combine the stock, miso paste, ginger, garlic, vinegar and soy sauce.
• Bring mixture to the boil and add udon noodles. Reduce heat and simmer for 5-6 mins until the noodles start to become tender.
• Add the mung beans, tofu and cabbage. Stir to combine thoroughly and cook for 5 mins, or until he noodles are completely cooked and the tofu is warmed through.
• Transfer to serving bowls and garnish with spring onions. Serve Immediately.