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Miso & Veg Noodle Soup

Miso & Veg Noodle Soup
Serves: 4 servings
Healthy, light and very nutritious! Loaded with fermented foods, thyroid-healthy sea vegetables, liver-loving cruciferous veg and anti-inflammatory spices.

Ingredients

For: 4 servings
  • 400g organic  tofu or tempeh  sliced
  • 4 servings brown rice, soba or sweet potato noodles  cooked as instructed by the packet
  • 5 cups water 
  • 1 peice kombu 
  • 1 tsp fresh grated ginger 
  • 1/2 tsp ground coriander 
  • 1/2 tsp chilli flakes 
  • 3 tbsp tamari 
  • 1.5 tbsp miso paste 
  • 2 cups broccoli  chopped
  • 1 cup snow peas, snap peas or zucchini  sliced
  • 1 cup Mushrooms  sliced
  • 1 brown onion  sliced
  • 3 cloves garlic  minced
  • 2 sheets nori  sliced
  • 1 handful dulse flakes  torn
  • 1/4 cup chopped coriander leaves 

Instructions

  1. Place the water in a large pot with the kombu and bring to the boil.
  2. Once boiling, lower to a simmer and cover for 5 minutes.
  3. Remove the kombu and discard. Stir through the garlic, ginger, chilli and broccoli. Again, allow to simmer for a further 5 minutes, covered.
  4. Meanwhile, pan-fry the onion and mushrooms, stirring occasionally, for 5 minutes or until the onions brown. Add to the broth.
  5. In the same pan, pan-fry the tofu or tempeh in a little coconut oil, 4-6 mins each side. Set aside.
  6. Add the tamari to the soup, and remove from heat.
  7. Stir through seaweed and dulse flakes.
  8. In a small bowl take a few tbsp of the warm soup and mix with 2 tbsp cold water, and whisk with miso until smooth. Add it to the broth and stir thoroughly.
  9. Divide the noodles into four bowls.
  10. Cover each bowl of noodles with soup and vegetables.
  11. Top with tofu/tempeh and a few torn leaves of coriander.

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