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Add astragal slices to boiling water, reduce heat a bit and let boil covered for half an hour Meanwhile, mix together first six ingredients and make small meatballs, about 1" wide, put back in fridge if broth is not ready When broth is ready, remove astragal slices, add all the remaining ingredients except meatballs, reduce heat to medium and mix well Add meatballs, cover and let simmer for ten minutes Add rice vermicellis, mix well, turn off heat and let stand for couple of minutes Serve hot and enjoy! See my original astragal & miso soup recipe for more info on milk vetch root benefits!! :-)
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White-red miso blend — versatile, balanced for any application
Barley miso — heartier, earthier than rice miso for winter soups
Fine mesh miso strainer — dissolve miso into dashi without lumps
Individual miso soup packets — instant Japanese comfort, add hot water
Mild fermented soybean paste — soups, glazes, dressings
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White-red miso blend — versatile, balanced for any application
Barley miso — heartier, earthier than rice miso for winter soups
Fine mesh miso strainer — dissolve miso into dashi without lumps
Individual miso soup packets — instant Japanese comfort, add hot water
Mild fermented soybean paste — soups, glazes, dressings