Miso & Kelp Noodle Broth

Miso and Kelp Noodle Broth Recipe

by Meg Thompson June 5, 2017

Miso and Kelp Noodle Broth Recipe

By: Meg Thompson

This soup is wonderfully grounding, nourishing, immune-boosting and easy on the digestion.

Servings

Prep time

Cook time

Recipe

Ingredients

½ tbsp finely chopped ginger
½ tbsp coconut oil
2 cloves garlic, peeled & chopped
Few drops sesame oil
2 cups water
2 shiitake mushrooms, sliced
½ cup kelp noodles
2 spring onions, sliced
1 sheet nori, roughly torn or sliced
1 tbsp unpasteurised miso paste
50g silken tofu, cubed (optional)

Method

Add ginger and oil to saucepan and sauté for a few mins.
Add garlic and cook for 1 min.
Add sesame oil, water, mushrooms, kelp noodles, spring onion and nori, and bring to simmer.
Transfer about ¼ cup of liquid to serving bowl and add miso paste, stirring to combine.
Once soup has cooled slightly, add it to serving bowl with tofu if using, and stir through.

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

#Tags: gluten-free, soup, vegan

Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.