Miso Soup with Pak Choi

For the miso soup with pak choi, soak glass noodles in water. Thinly slice shallots, sauté in peanut oil until translucent, add water and dissolve miso paste.

Cut the bell bell pepper and the white part of the pak choi into strips, add and simmer for 10 minutes. Meanwhile, cut the green part of the pak choi into noodles, add to the soup along with the ginger and simmer for another 5 minutes.

Dice the fish and cook in the soup for 3 minutes. Cut the glass noodle several times with scissors, strain and add to the soup. Do not boil anymore, just let it steep.

Season the miso soup with pak choi with soy sauce and serve.

Preparation Tip:

If you want the miso soup to be even warmer, you can finely chop some chili and add it.

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