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Miso Broth, Brown Rice Noodles and Leafy Greens Recipe

written by Adam Guthrie

vegetarian vegan Recipes eatwell

Miso Broth, Brown Rice Noodles and Leafy Greens Recipe

Credit: Adam Guthrie

One of my favourite dishes. After a busy day you can have this nourishing tasty meal on the table in five minutes.

Serves: 4

Ingredients

Method

  • 2L liquid vegetable stock
  • 1 cup dulse seaweed
  • 8 button mushrooms, sliced or quartered
  • 200g firm silken tofu
  • 2 cups frozen edamame beans
  • 2 bunches broccolini
  • ½ cup dark miso paste, mixed with ½ cup water to make a slurry
  • 1 packet brown rice noodles soaked in boiling water until al dente
  • 2 tbsp white sesame seeds
  1. Place stock, seaweed, mushrooms and tofu in pot and bring to boil. Add edamame beans and broccolini and simmer for couple of mins until they turn bright green. Turn off heat, stir in miso slurry.
  2. To serve, place noodles in bowl, ladle in miso broth and vegetables and top with sesame seeds.




  

Adam Guthrie

Adam is a vegan whose passion for food began with a life-threatening illness and continues today in a lifestyle built around healthy cooking and eating. Adam is a qualified chef and wellness coach who specialises in a wholefood, plant-based diet. Adam shares how to prepare delicious, healthy food for health, energy and vitality. He conducts online healthy eating and wellness programs and gives keynote talks, live cooking demonstrations and cooking classes on the subject of healthy eating and living well.

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