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 freshly boiled water in a measuring jug. Lightly bruise the lemongrass to release its aroma. Add the lemongrass and soy sauce to the miso broth, stir well, add the dried noodles, and set aside.
- 2
Heat part of the coconut oil in a large wok or wide pan. Stir - fry the diced aubergine and cashews for about 3 minutes until lightly browned. Add the white stems of the pak choi and cook for another 2 minutes.
- 3
Add the remaining coconut oil along with the spring onions, ginger, and garlic. Stir - fry for 30 seconds, then pour in the miso broth, noodles, and lemongrass. Stir in the green pak choi leaves and chilli. Simmer for 2 minutes until the noodles are tender.
- 4
Ladle the hot soup into serving bowls, top with cubed tofu, garnish with fresh coriander, and serve hot.
Nutrition
1 serving ≈ 525 g
Nutrition values are estimates. - means data is unavailable.
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