Miso Soup With Brown Udon Noodles Recipe

Miso Soup with Brown Udon Noodles Recipe

After a busy day at work, this quick-to-prepare miso soup is certainly medicine for the soul. Combined with the nutritious greens and edamame, this soup will heal from within.

Serves: 4

DF, GF, VG

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Miso Soup with Brown Udon Noodles Recipe

By: Adam Guthrie

After a busy day at work, this simple miso soup is medicine for the soul. Combined with the nutritious greens and edamame, this soup will heal from within.


Servings

Prep time

Cook time

Recipe


Ingredients

  • 1 packet brown rice noodles
  • 2L liquid vegetable stock
  • 1 cup dulse seaweed
  • 8 button mushrooms, sliced or quartered
  • 200g firm tofu
  • 2 cups frozen edamame beans
  • 2 bunches broccolini
  • ½ cup dark miso paste, mixed with ½ cup of water to make a slurry
  • 2 tbsp white sesame seeds

Method


  • Place the rice noodles in a bowl and cover with boiling water, soak until al dente.
  • Place the stock, seaweed, mushrooms and tofu in a pot and bring to the boil. Add edamame and broccolini and simmer for a couple of mins until they turn bright green. Turn off the heat, stir in the miso slurry.
  • Place the noodles in a bowl, ladle in the miso broth and vegetables and top with sesame seeds.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Adam Guthrie

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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