I like to prepare this Asian soup as a quick dinner after work. It is ideal for the cold season, it warms and strengthens the immune system.

A very simple and quick recipe that is also suitable for using leftovers. It can be varied easily - if you like it spicy, you can add chili to the soup or refine it with ginger.

Here’s the recipe:

It is important to cut the vegetables really small in order to shorten the cooking time. I slice the carrot into thin strips.

Put the sliced vegetables into a cooking pot and …

... briefly fry in oil. Pour in about 3/4 liter of water. Bring to the boil and season with soy sauce.

Add the rice noodles and cook al dente.

Finally, add a tablespoon of miso paste. (I personally like the taste to be intense.) Stir well until the paste has dissolved.

A few leaves of coriander, black sesame or freshly cut spring onions are suitable for garnishing.

Enjoy!