Preparation time: 15 minutes
Cooking time: 30 minutes
Noodle soups and broths are a popular go-to for many when eating out or ordering in, so we’ve designed a recipe to satisfy your nutritious broth cravings whilst amping up the ‘fresh’ factor and keeping it quick-and-easy. This recipe is loaded with flavoursome ingredients but simple enough to whip up after a long day at work.
What nutrients are we talking about?
Shiitake mushrooms are known for their beneficial mineral content, promoting healthy skin and reducing inflammation. Enoki mushrooms are packed full of B-vitamins and important minerals such as iron and selenium. Oyster mushrooms also contain these beneficial minerals, along with protein and B vitamins niacin (B3) for heart health and riboflavin (B2) for energy production.
- 1 cup water
- 1 x 400ml The Goods umami vegetable broth
- 2 tbsp. miso paste. We have used Ceres Organics
- 1 bunch bok choy, sliced longways
- 2 cups mixed mushrooms, chopped. We used Shiitake, Abalone, Oyster and Enoki
- 1.5 cups white cabbage, sliced
- 1 packet udon noodles
- ½ cup spring onions, chopped
- 8 large pieces of cubed tofu, we’ve used International Organics Pure Tofu
- 3 tbsp. tamari
- Kimchi, we’ve used Peace Love & vegetables super-kraut
- Fresh chili paste
- 1 cup Organic baby spinach
- Sesame seeds
- In a medium pot, bring broth to a simmer.
- Bring a second pot of water to the boil, and cook your noodles separately. Once cooked, set aside.
- Add water, miso and mushrooms to the broth, and continue to simmer for 15 minutes.
- While broth is simmering, stir-fry tofu pieces in tamari sauce until golden brown. Set aside.
- Add the remaining vegetables to the broth, and cook at a low simmer for a further 5-10 minutes.
- Fill your noodle bowls starting with noodles at the bottom, then top your noodles with broth.
- Garnish your broth with fresh spinach, spring onions, fried tofu, a tsp. of fresh chilli paste and a large tbsp. of kimchi.
- Sprinkle with sesame seeds and serve!
Recipe by Lauren Clayton