Cycling Cuisine > Thailand > Miso Soup
Our Cycle Touring
Cooking Equipment
Cao Lau
in Hoi An, Vietnam
Miso Soup
This is one of the easiest and
healthiest meals we make.  It's
packed full of anti-oxidants from the
miso paste, bok choy, and shitaki
mushrooms, is an excellent source
of protein with both tvp and tofu,
and has good carbs from the flat,
fat rice noodles.

We've even made this on the side
of the road more than once (with an
audience)!
Ingredients
  • Miso paste
  • Green Onions (Scallions)
  • Bok Choy
  • Shitaki Mushrooms
  • Tofu
  • TVP
  • Fresh Flat Rice Noodles
  • Water
Bring a liter (or a bit more) of
water to the beginning of a
boil (when the bubbles are just
starting).  
Green Onions
Miso Paste
Bok Choy
Shitaki Mushrooms
Tofu
TVP (Textured Vegetable Protien)
Fresh Flat Noodles
Turn the stove to the lowest
possible flame.


Add a few spoonfuls of miso
paste (not too much as it is
very salty).




Stir slowly to allow the paste
to dissolve completely.  




When the miso is completely
dissolved, turn the stove to a
little higher flame.  The goal
is not to boil the soup, just to
keep it at the close-to-boiling
temperature as you add the
ingredients.



Toss in the bok choy and
onions.  


Wait a minute.


Add the TVP.


Wait another minute.


Add the tofu and noodles.


Let the soup return to that
almost-boiling temperature.


Turn off the flame.


Put on the lid and allow the
TVP to soak up for a few
minutes before serving.  


It is possible to make it like a
soup by adding lots or water
or like a stew or stir fry by
adding less.  You decide.  

Enjoy!
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