Chorizo, Beansprout and Tomato Miso Soup

Stir-fry the chorizo and potato to get a delicious Spanish-style miso soup.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)
Serves 2 Prep: 5 min Cook: 10 min

Ingredients

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

Method

1
Chop all the ingredients to bitesize pieces to cook quickly.
2
Put the oil in a pan, add the ginger, chorizo, potatoes, carrots and dry chilli and stir for 2 minutes.
3
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.
4
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.

Chorizo, Beansprout and Tomato Miso Soup

Stir-fry the chorizo and potato to get a delicious Spanish-style miso soup.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)

Serves 2

Prep: 5 min

Cook: 10 min

Ingredients

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

Chorizo, Beansprout and Tomato Miso Soup

Recipe ID :2418 Posted on 20 FEB 2017

Serves 2

Prep 5min
Cook 10min
views 6,497
printed 2

saved 0

Stir-fry the chorizo and potato to get a delicious Spanish-style miso soup.

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Ingredients

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2 tbsp
1-2
1
3
1
a handful
1/2 thumb
1/2 tsp
1 tsp
600ml
35-40g
1

Method

Prep
5min
Cook
10min
1
Chop all the ingredients to bitesize pieces to cook quickly.
2
Put the oil in a pan, add the ginger, chorizo, potatoes, carrots and dry chilli and stir for 2 minutes.
3
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.
4
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.

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