Miso Bouneschlupp

Bouneschlupp is a really traditional Luxembourg dish: a hearty green bean soup that’s specked with bacon lardons and served with a dash of cream. I like to play with variations of this classic, and have on previous occasions made it with Thai flavours and with German Suppenknödel.

For this version, I’ve taken inspiration from Japan by replacing the traditional vegetable broth with instant miso soup – giving the soup an umami flavour boost while still keeping the traditional Luxembourg taste in balance.

I created this recipe for my collaboration with Auchan supermarket. We’ve even filmed a really cute video, which shows you how to make this recipe step-by-step.

#AWatKacheMerHaut

January 29, 2019

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Miso Bouneschlupp

1.2l water
150g French beans
150g runner beans
2 potatoes
3 spring onions
3 Mettwurscht sausages
3 sachets powdered miso soup (Kikkoman)
1 ½ tsp summer savoury (sarriette)

Preparation: 20 minutes – Serves 3

Put the water into a large saucepan, cover and bring to the boil.

Meanwhile, peel the potatoes and cut into 1 cm cubes. Trim the French beans and the runner beans and cut into bite-sized pieces.

Add the potatoes and beans to the boiling water, cover, and leave to simmer for 12 minutes, until the vegetables are cooked through.

Meanwhile, slice the spring onions and the Mettwurscht sausages.

After 12 minutes, empty the contents of the miso soup sachets into the water with the vegetables. Add the spring onions, Mettwurscht slices and the summer savoury and cook for another minute so that the sausages are heated through.

Distribute the soup between three plates and serve immediately.

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