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
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.
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