MELLOW MISO AND SQUASH BROTH
Self love food. This mellow miso sesame broth, with pumpkin and braised tofu, feels especially nourishing and comforting in colder months. This is a quick, easy and satisfying soup that can be made up in 20 minutes.
Benefits: Miso is fermented and contains live active cultures, so it’s a great source of probiotics, which benefit gut health. Squash is an excellent source of vitamins, minerals, and fiber Vitamin C and A - Beneficial for skin and mucus membranes, our immune system, and good eye health and vision.. Tofu provides an excellent source of protein, fiber and phytoestrogens.
Serves 4
Ingredients:
2 cloves garlic
1 thumb fresh ginger
1 tbsp miso paste
2 tsp veg stock
1 tbsp soy/tamari sauce
1 tsp toasted sesame oil
300g rice noodles (ready cooked)
300g Your choice of seasonal squash cubed
100g spinach
1 spring onion
1 handful of fresh herbs (coriander/mint/parsley)
Choice of Protein:
300g silken tofu/ braised tofu/ chickpeas/ cooked chicken
Method:
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Set oven to 190 Deg C
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Place squash in roasting tin with a little olive oil and salt, roast for 25 mins/ until softened.
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In a pan, add a little sesame oil with garlic and ginger
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Boil a kettle and pour 1 ltr/ 2 pints to the pan with miso paste, soy sauce.
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Arrange noodles in the base of a serving bowl.
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Add spinach to the noodles, pour over the miso broth, and top with pumpkin, spring onion, and protein source.
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Garnish with fresh herbs (why not add some kimchi if you have some to hand).
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Best eaten straight away, or store in the fridge and enjoy within 4 days.