Asian inspired miso noodle broth

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This is a fabulous alternative for a pho soup that’s not incredibly difficult to make yourself at home! Seaweed is a good source of iodine which is incredibly important for thyroid health and the production to T4 & T3 involved in stimulating metabolism, muscle contraction and a number of other physiological functions.

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You will need:

  • 1 x packet 200g edamame spaghetti 

  • 1 x packet 10g seaweed snack sheets GiMee 

  • 1 x shallot 

  • ¼ red cabbage shredded super fine 

  • ¼ x red capsicum 

 

For the broth:

  • 5 x cups water 

  • 3 x heaped tbsp. of the genmai shiro miso paste 

  • 2 x tbsp. Nuilife Teriyaki coconut aminos sauce 

  • 2 x spring onions 

  • ½ packet of the seaweed 

  • 1 x tsp chilli (optional) 

  • 1 x small handful coriander 

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Method: 

1.     In a large pot, fill half way with water and bring to the boil. Once boiling reduce to simmer, add noodles and cook for 6-8 minutes (depening on noodle brand). 

2.     In a separate pot add the water, spring onions, miso, seaweed, coconut amino tariyake sauce, coriander and salt to the boil, reduce to a simmer for 10 minutes-12 minutes.  Season with a pinch of salt. 

3.     Fill another pot just enough to cover eggs and bring to the boil. Once boiling, add 2 eggs for 6.5 minutes. Once boiled, remove from water and run under cold water immediately to stop the cooking process. 

4.     In the meantime, shred the  cabbage, chop the shallots 

 

Serves 3-4 

Prep time: 10 minutes 

Cook time: 15 minutes 

DF 

GF 

Non-GMO

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 Nutritional Info:

  • Miso is a fermented soybean paste that is made with a particular mould inoculated rice left to mould abundantly. The rice is then mixed with soybeans and salt and allowed to ferment for several days before being ground down into the paste that you see in stores. There are numerous variations of miso, made from different combinations of grains with soybeans, the lighter “white” variations are generally the lesser salty versions. 

  • Miso is a good source of protein, dietary fibre, zinc, phosphorous, iron, manganese and also contains vitamins B2, B6, and through the fermentation process, also some vitamin B12. With the inclusion of edamame pasta, containing 42.3g of protein per 100g serving and 24.4g dietary fibre per serving, makes it a highly satiating meal and a great protein booster in any vegetarian or vegan diets.

 

 

Lunch & DinnerBridget Hunt