Miso vegetable noodle bowl
A warming, comforting bowl of Asian-style noodle soup that’s totally vegan. Use tamari and buckwheat noodles to make it gluten-free. Each serving provides 462 kcal, 16g protein, 50g carbohydrates (of which 11g sugars), 20g fat (of which 7.5g saturates), 10g fibre and 3g salt.
Ingredients
- Soy Sauce30 ml
- Coconut oil45 ml
- water500 ml
Instructions
4 steps- 1
Put the miso paste and just-boiled water in a measuring jug. Lightly snap the lemongrass in a couple of places to release the flavour, without breaking it. Add the lemongrass and soy sauce to the miso stock, then stir well. Add the dried noodles and set aside.
- 2
Heat 2 tablespoons of the coconut oil in a large wok or wide-based saucepan. Stir-fry the aubergine and cashews for 3 minutes, or until lightly browned. Add the white parts of the pak choi and stir-fry for 2 minutes.
- 3
Add the remaining coconut oil and stir in the spring onions, ginger and garlic. Cook for 20-30 seconds, stirring constantly, then carefully add the miso stock, noodles and lemongrass. Use a spoon or fork to separate the noodle strands. Stir in the green part of the pak choi and the chilli. Bring the broth to a simmer and cook for 2 minutes, or until the noodles are tender, stirring regularly.
- 4
Divide the broth between warmed bowls, top with the tofu, if using, scatter with coriander and serve.
Nutrition
1 serving ≈ 525 g
Nutrition values are estimates. - means data is unavailable.
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