Flannerys
500×500

Miso Noodle Broth

Dairy free | Gluten free

Serves 3-4
Prep time: 10 minutes
Cook time: 15 minutes

 

miso

 

As the daily elixir of the Japanese diet, homemade miso noodle soup is not only delicious, it also brings many great health benefits.

Miso is a fermented soybean paste that is made with a particular mould inoculated rice left to mould abundantly. The rice is then mixed with soybeans and salt and allowed to ferment for several days before being ground down into the paste that you see in stores. There are numerous variations of miso, made from different combinations of grains with soybeans, the lighter “white” variations are generally the lesser salty versions.

Miso is a good source of protein, dietary fibre, zinc, phosphorous, iron, manganese and also contains vitamins B2, B6, and through the fermentation process, also some vitamin B12. With the inclusion of edamame pasta, containing 42.3g of protein per 100g serving and 24.4g dietary fibre per serving, makes it a highly satiating meal and a great protein booster in any vegetarian or vegan diets.

 

miso noodle broth

 

Ingredients:
  • 1 x packet 200g edamame spaghetti
  • 1 x packet 10g seaweed snack sheets GiMee
  • 1 x shallot
  • ¼ red cabbage shredded super fine
  • ¼ x red capsicum
  • For the broth:
  • 5 x cups water
  • 3 x heaped tbsp. of the genmai shiro miso paste
  • 2 x tbsp. Nuilife Teriyaki coconut aminos sauce
  • 2 x spring onions
  • ½ packet of the seaweed
  • 1 x tsp chilli (optional)
  • 1 x small handful coriander

 

miso noodle broth

 

Method:
  1. In a large pot, fill half way with water and bring to the boil. Once boiling reduce to simmer, add noodles and cook for 6-8 minutes (depending on noodle brand).
  2. In a separate pot, add the water, spring onions, miso, seaweed, coconut amino teriyaki sauce, coriander and salt. Bring to the boil, reduce to a simmer for 10 minutes-12 minutes.  Season with a pinch of salt.
  3. Fill another pot just enough to cover eggs and bring to the boil. Once boiling, add 2 eggs for 6.5 minutes. Once boiled, remove from water and run under cold water immediately to stop the cooking process.
  4. In the meantime, shred the cabbage, chop the shallots and the capsicum into thin slices and pull apart the coriander into smaller pieces.
  5. Once the broth is ready, assemble noodles in the bottom of the bowl, top with cabbage, capsicum and shallots and pour over the broth. Cut the boiled egg in half, the yolk should ooze out. Top with the egg and shallots and then sprinkle sesame seeds, chilli and garnish with coriander.

Recipe by Bridget Hunt
@bridgethunt_

 

 

Related Recipes

Mint Choc Truffles

Mint Choc Truffles

Vegan | Gluten Free | Wheat Free MAKES: Approximately 15 PREP: 3 hours COOL TIME: Minimum 1-2 hours Recipe by Laura Scherian shezskitchen.com.au     A little bite of rich, smooth, and tasty chocolate, with a sprinkle of crunch and a hint of ...

read more

share this with friends

Vegan Gingerbread Donuts with Rosewater Icing

Vegan Gingerbread Donuts with Rosewater Icing

VEGAN | NUT FREE Serves: 6 Cook time: 30 minutes Recipe by @becsvegankitchen     A healthy take on the traditional donut, just in time for the festive season. These gingerbread donuts are completely vegan, wholesome and simple to make. The ...

read more

share this with friends

Maple ‘Bacon’ Tofu Vegan Breakfast

Maple ‘Bacon’ Tofu Vegan Breakfast

GLUTEN FREE | VEGAN | DAIRY FREE | NUT FREE Serves: 2 Cook time: 30 minutes   Recipe by @becsvegankitchen This recipe is for you when you are bored of smoothie bowls and overnight oats for breakfast. Behold my bacon tofu crumble (without ...

read more

share this with friends