Miso Minestrone

by Ryan Riley, featured in Small Pleasures

Published by Bloomsbury

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Introduction

Miso is well known as a source of umami and gut goodness, and minestrone is a well-known bowl of comfort. Put the two together and you get this fantastic recipe. I could say more, but that would be wasting valuable cooking time.

As featured in

Small Pleasures

Image of Ryan Riley's Miso Minestrone — Photo by Craig Robertson

Ingredients

Serves: 1

2 tablespoons olive oil
1 onion (finely chopped)
2 cloves of garlic (minced)
1 carrot (finely chopped)
5 dried shiitake mushrooms
1 tablespoon white miso
1 tablespoon dark soy sauce
500 millilitres chicken stock
75 grams orzo pasta

Method

Miso Minestrone is a guest recipe by Ryan Riley so we are not able to answer questions regarding this recipe

Heat the oil in a medium saucepan over a medium heat. When hot, add the onion, garlic and carrot and sweat for 7–9 minutes, until soft. Stir in the shiitake.
Whisk together the miso, soy sauce and chicken stock and add the mixture to the pan. Turn up the heat, bring the liquid to the boil, then add the orzo and cook for 9 minutes, until the pasta is tender. Ladle the minestrone into a bowl, and serve.