5 cups vegetable stock
½ cup squash, cut into cubes
½ cup string beans, chopped (optional)
½ cup eggplant, cut into cubes
½ cup corn kernels
½ cup tomatoes, chopped
½ cup papaya, cut into cubes (optional)
2 tbsp miso
1 inch ginger, sliced
2 cloves garlic, sliced
salt and black pepper to taste
½ cup moringa leaf, for garnish
Boil the vegetable stock for 15 minutes, then add all the ingredients and cook until everything is tender (approx.10 minutes). Season to taste, then scat ter a few mor inga leaves on the top — and serve hot .
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