Stir-Fry Miso Soup
by Tarla Dalal
Added to 14 cookbooks
This recipe has been viewed 10835 times
A zesty soup, with an unusual combination of pumpkin, sweet corn, spinach and paneer.
- Put 4 cups of water to boil.
- Heat the oil in a wok and add the ginger and garlic to it and stir-fry for half a minute.
- Add the pumpkin, corn, spring onions, carrots and hot water and simmer till the vegetables are nearly cooked.
- Add the mushrooms, spinach, paneer and salt. Mix well and simmer for 4 to 5 minutes.
- Serve immediately with soya sauce, lemon juice and pepper.
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