Vegan Miso Noodle Soup
Miso is a fermented condiment traditionally made from soybeans which is popular in parts of Asia. You can pick it up in most supermarkets and/or health food stores. Miso is incredibly nutritious and due to its fermentation process it makes it easier for the body to absorb nutrients and promotes the growth of probiotics which helps with digestion.
Just to note, miso is made with salt so if on a low-salt diet you may want to omit it. Research has shown that its salt content does not have the same effect on the body as other high salt foods but more research is required on this.
Miso is incredibly nutritious and due to its fermentation process it makes it easier for the body to absorb nutrients and promotes the growth of probiotics which helps with digestion.
Servings: 2
Ingredients:
1 tbsp extra virgin olive oil
3 cloves garlic, minced
1 thumb sized piece ginger, finely chopped
1/2 white onion, chopped
100g chopped mushrooms, (button or a forest mix)
500ml vegetable stock
500ml water
200g soba or udon noodles
2 Pak Choi
200g tofu, cubed
1 Tbsp soy sauce
1.5 Tbsp white miso paste
1/2 tsp chilli flakes (optional)
Nori (optional)
Method:
Add garlic, ginger, and onion with 1 tbsp extra virgin olive oil to a large pot over a medium heat stirring until the onion is almost translucent. Add in mushrooms and stir until they are browning.
Add the broth, bring to a boil, then simmer for 20 minutes.
In the meantime chop the tofu into bite size cubes and air fry or grill it until it’s turning golden. When it’s ready add it into the broth mixture.
Prepare the noodles by following packet instructions. Drain and add to the serving bowls.
After the 20 minutes add the soy sauce and miso to the broth. Stir until combined and simmer for another 5 minutes.
Then add the pak choy to the broth and cover the pot for 2 minutes.
Taste broth and adjust seasonings as needed, option to add chilli flakes in here.
Pour broth on top of the contents of the serving bowls. Option to add some Nori on the side - it goes really well with it & is a plant-based source of iodine. Grab a spoon and fork (or chopsticks) and enjoy.