Chorizo, Beansprout and Tomato

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Ingredients

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Chorizo (sliced)		2 tbsp
Potatoes (medium)		1-2
Carrot (small)		1
Chinese leaves		3
Tomato (medium)		1
Beansprouts		a handful
Ginger		1/2 thumb
Dried chilli		1/2 tsp
Olive oil		1 tsp
Fish stock		600ml
Miso (red or mixed)		35-40g
Spring onion		1

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Method

Prep

5min

Cook

10min

Chop all the ingredients to bitesize pieces to cook quickly.

Put the oil in a pan, add the ginger, chorizo, potatoes, carrots and dry chilli and stir for 2 minutes.

After adding the fish stock, add the chopped Chinese leaves and boil for 5 minutes on high heat. Turn the heat down to medium and add the miso dissolved in a bit of water to avoid lumps.

Add the tomatoes and beansprouts and turn off the heat. The soup will continue cooking on residual heat for about 2 minutes. Scatter with the spring onions and take to the table.

Tips & Note

This soup perfectly suits those who don't like it hot because you get lots of flavour from the dry chilli but not the heat.

Category

Spain Japan Easy Peasy Miso soup Chinese Leaf Potato Salad Vegetables Sausage / Chorizo Spices Spring Onions Tomato Lunch

Related beansprouts miso soup miso misosoup moyashi tomato みそしるみそ汁もやしチョリソトマト味噌汁

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