Miso soup with vegetables and feta BIO

Easy 2 Yes



Cut the cheese into dice. Cut the vegetables into thin strips. Cook the vegetables in the stock for a few minutes, making sure they remain « al dente ». Away from the heat, dissolve the miso in a little stock and add everything to the soup. Serve the soup in a bowl and add the cheese at the last moment.


The vegetables can be grated with a coarse grater to save time. Make sure that the miso does not boil so that it retains all of its properties.