Miso Noodle Broth and Raw Choc Slab

1 hr

4 Servings

Miso Noodle Broth and Raw Choc Slab


Knife, peeler, chopping board, 2 x saucepans, roasting tray, swiss roll tin/ brownie tin, baking parchment, mixing bowl, small bowl


  • Set oven to 200c/ 400f

  • Peel and dice the pumpkin/ squash

  • Drizzle with oil and season with salt and pepper

  • Roast for 20 - 30 mins  

To make the Chocolate Slab

  • Melt the coconut oil

  • Chop the dates finely

  • In a large bowl, combine cacao powder, ground almonds, dates, maple syrup, nut butter

  • Stir to form a dough like consitency 

  • Smooth out mixture into a lined loaf tin

  • Melt chocolate, by placing in a pyrex bowl over a small saucepan with a little boining water

  • Pour chocolate over the mixture 

  • Sprinkle with nuts/ seeds of choice

  • Transfer to fridge to cool for 30 mins, then chop into squares/ slices


For the Broth

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)

Your choice of seasonal squash/ 2 sweet potatoes

100g spinach

1 spring onion

1 handful fresh herbs (coriander/mint/parsley)

Choice of Protein:

300g silken tofu/ braised tofu/ chick peas/ cooked chicken

For the Raw Choc Slab

100g raw cacao powder / regular cocoa powder

100 g ground almonds

6 dates, pitted/ handful raisins/cranberries

4 tbsp maple syrup

1 tbsp nut butter

1 tsp coconut oil

pinch of salt

100g dark choc (for melting on top)

Your choice of nuts/ seeds/gogi berries to decorate