This is an incredibly quick, easy and healthy meal, perfectly balanced and hearty enough to have as a main meal. You can buy a jar of miso paste in health food stores; keep a jar of it in the fridge. Miso is made from fermented beans. Because it is fermented, it is a great source of good bacteria which is really beneficial for gut health.
Ingredients
(To serve 2)
- 1 block of noodles such as brown rice noodles or buckwheat noodles (available from health food stores)
- Any vegetables you have to hand, try to include 3-4 of any of the following: 1 carrot, 2 cabbage leaves, 1 pepper, 1 courgette, 2 handfuls of spinach leaves, bak choi, 1 white or red onion, some broccoli, kale, or whatever else you have to hand. The miso soup pictured includes broccoli flowers from the garden.
- A protein source: 200g of cubed tofu, or two handfuls of cashew nuts
- Two teaspoons of miso paste
- Other seasoning to taste. For example a teaspoon of chilli flakes, a garlic clove finely chopped, fresh or dried ginger.
- Teaspoon of dried seaweed (optional).
- A dash of apple cider vinegar (optional)
- 2 dessertspoons of sesame seeds (optional)
- Dash of soy sauce per person (optional)
Method
- Thinly slice all the vegetables. If you have a spiralizer you may like to use this with carrots and courgette but you don’t have to. Alternatively you could grate them.
- Take a small-medium pan and put in all of the ingredients, except spinach, sesame seeds and soy sauce, if using. Put the noodles in the bottom then everything else on top
- Cover with boiling water from the kettle, place the lid on the pan, bring to the boil and then reduce heat
- Simmer for approx. 7 minutes until the vegetables and noodles are cooked.
- If using spinach leaves, add these in and allow to wilt just before serving
- Spoon into bowls and add your sesame seeds and soy sauce if using
- Eat straight away and enjoy!
