This week has been nothing but busy having to unexpectedly spend ages calling head offices to resolve issues. So out came some emergency surprise frozen soup; (I must train myself to label food) and when I defrosted it, I realised it was one of my Syn Free Gazpacho Soups and was already warm by that point. Yes, I ate it warm. And although a lovely hydrating soup, it just wasn’t enough to fill me on a day it started to snow.
And without having to crack open something naughty, I made my first Miso soup which is today’s recipe. I don’t think Yo Sushi have ever made much money out of me since I loved their unlimited Miso and after many members have been posting pics of their own versions in my Facebook Group, I LOVE SW Soup, the urge has been getting stronger and stronger to finally pick up a tub of Miso Paste from Tesco myself. (Note: It’s 1.5 syns per tablespoon, but we’re using 1 tsp here).
I love its cloudy and very drinkable nature; one I could have buckets full and made one portion just for me, but you could always double or quadruple the ingredients to feed more people.
- 30g dried quinoa
- 500ml water
- 50g sliced mushrooms
- 2 spring onions, finely sliced
- 1 vegetable or chicken stock cube
- 1 tsp miso paste
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- Chuck everything in to a small saucepan and simmer for 15-20 minutes until the quinoa has cooked through.
- Stir in the miso paste, serve and take a cheeky picture of it and tag me on Instagram (#TastefullyVikkie) (they make me smile) 🙂
Tastefully Vikkie x