Miso Broth with Veggies

I call this my miso-broth-noodle-veggie banga! Healthy, easy to make and apparently “top 3 meals ever eaten” according to my partner!

It’s open to interpretation so adjust do your dietary requirements and your taste!

Ingredients

• 1 large brown onion, chopped roughly

• 3 cloves of garlic, minced (I let this sit for 10 minutes to activate it’s medicinal properties)

• 1 small red chilli (or chilli flakes)

• 2 tablespoons finely grated fresh ginger

• 3 tablespoons gluten-free tamari

• 1-2 tablespoons of organic miso paste (extra flavour go for 2)

• olive oil (enough to coat the pot)

• 2 tablespoons organic sesame oil

• 1 broccoli, cut into medium sized florets

• 1/2 capsicum, cut into strips and halved

• 1 zucchini, halved lengthwise & cut into 2cm slices

• 7 mushrooms, halved

• 250g organic non-GMO tofu (or any meat of your choice)

• 1/2 packet of thick rice noodles or 100% gluten free buckwheat soba noodles

• 500-750ml of organic vegetable stock

Method

• Cook onions, garlic, ginger & chilli in a pot with olive oil at medium heat for 3 minutes

• Add tamari and continue to cook for another 3 minutes.

• Add veggie stock. Mix in miso paste.

• Add in the veggies & tofu. Ensure enough broth to just cover the veggies (add more veggie stock if there’s not enough).

• Taste test and adjust to your taste (eg more miso or chilli).

• Cover pot with lid. Simmer for 10-12 minutes.

• While the veggies cook, cook the noodles separately as per instructions on packet.

• Strain noodles and add to the pot with veggies & broth.

• Simmer for another 5 minutes. Check to see if veggies/tofu are cooked and remove from heat.

• Add sesame oil and serve with fried shallots on top.

  Enjoy!

  Congratulations! You’re now a chef like me (said no one ever 😆)!