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Miso noodle broth

Super quick lunch or dinner - takes 15 minutes. I love this dish as it's a great way to get in a good range of vegetables when time is limited. Plenty of nutritional benefits and micronutrients. It's also really tasty!

Bring some water to the boil and add some vegetable stock. If you don't have time to make the stock just use a vegan stock powder/cube as the miso paste provides a nice strong flavour at the end. Add vegetables of your choice to the broth - I like to use tofu, edamame beans (I normally buy frozen for convenience), broccoli (I like broccoli nice and crunchy so I only cook it for 1 minute at the end). Add noodles of your choice (I use Japanese Soba noodles), these take about 4 minutes to cook. When the noodle broth is ready, add peeled carrots, pickled ginger, torn nori sheet (good source iodine) and finally a heaped tablespoon of miso paste. Mix well.

TIP: Don't cook the miso paste as this will destroy some of the probiotic benefits - just add it in the soup once it's in the bowl.