Astragal & miso soup #2

• 1/2 kg extra lean ground pork
• 2 tbsp green onions very finely chopped
• 1 tbsp ground szechuan pepper
• 1 tsp ginger paste
• 1/4 tsp garlic powder
• 3 liter boiling water
• 50 grams astragal (milk vetch root), in slices
• 454 grams fresh bean sprouts (1 package)
• 142 grams fresh baby spinach (1 package)
• 227 grams white mushrooms, thinly sliced (1 package)
• 1 bunch green onions coarsly chopped
• 140 grams miso paste (1 package)
• 125 grams rice vermicellis (1/2 package)

1. Add astragal slices to boiling water, reduce heat a bit and let boil covered for half an hour
2. Meanwhile, mix together first six ingredients and make small meatballs, about 1" wide, put back in fridge if broth is not ready
3. When broth is ready, remove astragal slices, add all the remaining ingredients except meatballs, reduce heat to medium and mix well
4. Add meatballs, cover and let simmer for ten minutes
5. Add rice vermicellis, mix well, turn off heat and let stand for couple of minutes
6. Serve hot and enjoy!
7. See my original astragal & miso soup recipe for more info on milk vetch root benefits!!
8. :-)

extra lean ground pork, green onions, ground szechuan pepper, ginger paste, garlic, water, astragal, fresh bean sprouts, baby spinach, white mushrooms, green onions, miso, rice vermicellis

Taken from cookpad.com/us/recipes/358719-astragal-miso-soup-2 (may not work)