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.
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
1 spring onion
1 handful of fresh herbs (coriander/mint/parsley)
Choice of Protein:
300g silken tofu/ braised tofu/ chickpeas/ cooked chicken
Set oven to 190 Deg C
Place squash in roasting tin with a little olive oil and salt, roast for 25 mins/ until softened.
In a pan, add a little sesame oil with garlic and ginger
Boil a kettle and pour 1 ltr/ 2 pints to the pan with miso paste, soy sauce.
Arrange noodles in the base of a serving bowl.
Add spinach to the noodles, pour over the miso broth, and top with pumpkin, spring onion, and protein source.
Garnish with fresh herbs (why not add some kimchi if you have some to hand).
Best eaten straight away, or store in the fridge and enjoy within 4 days.