For this soup I used;
1 large sliced ( not diced) red onion
1 very large organic carrot cut finely into batons as the photo
2 cloves of garlic, finely sliced
3 Cm of ginger grated
2 tbsns organic miso ( add more to taste)
3 lime leaves
2 sticks lemongrass
10 - 12 brown mushrooms sliced ( shiitake mushrooms are little powerhouses as far as nutrient benefit goes and fab for this recipe)
Handful chopped coriander
2 tsps sesame seeds
Large handful bean sprouts
Glug Sesame oil
Dash of tamari
1 litre hot water
Juice of 2 limes
1 - chopped chilli ( or teaspoon dried chilli)
1 tsp coconut nectar ( to taste)
(Optional prawns for non vegan/ vegetarians- simply turn over in a pan 2 mins before you are due to serve up in a dash of sesame oil and squeeze of lime and add to the plate).
In a pan add a glug of sesame oil to which you then add the carrots, onion, garlic and ginger.
Turn over continuously for approx 3 minutes. Add the chilli, lemongrass, sesame seeds, and lime leaves and stir through again.
Take your Miso and add to the pan, stirring through the mixture well and immediately add the water bit by bit and keep stirring.
Next add your tamari, lime juices and coconut nectar.
It’s at this point I throw in the mushrooms- (we could have added with the onion etc initially but I prefer them to maintain their structure and not to allow them to become too soggy - but this is down to you and personal taste. )
Next add the bean sprouts which really need minimal cooking and then the noodles.
These should take a matter of minutes to cook through so keep trying them and don’t let them overcook.
Try the sauce to ensure it is both spicy, but refreshing and the citrus balanced with the rich saltiness of the tamari and miso.
Adjust if necessary and add more chilli to taste.
Serve immediately and top with copious amounts of fresh coriander!