Miso and Kelp Noodle Broth Recipe
Miso and Kelp Noodle Broth Recipe
This soup is wonderfully grounding, nourishing, immune-boosting and easy on the digestion.
Servings
Prep time
Cook time
Recipe
Ingredients
- ½ tbsp finely chopped ginger
- ½ tbsp coconut oil
- 2 cloves garlic, peeled & chopped
- Few drops sesame oil
- 2 cups water
- 2 shiitake mushrooms, sliced
- ½ cup kelp noodles
- 2 spring onions, sliced
- 1 sheet nori, roughly torn or sliced
- 1 tbsp unpasteurised miso paste
- 50g silken tofu, cubed (optional)
Method
- Add ginger and oil to saucepan and sauté for a few mins.
- Add garlic and cook for 1 min.
- Add sesame oil, water, mushrooms, kelp noodles, spring onion and nori, and bring to simmer.
- Transfer about ¼ cup of liquid to serving bowl and add miso paste, stirring to combine.
- Once soup has cooled slightly, add it to serving bowl with tofu if using, and stir through.
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