Time is the one thing we seem to lack and our first excuse for not achieving our goals. This recipe is quick and easy to make, and incredibly good for the microbiome. Miso is a fermented food, which means it is great for gut health and adds a beautiful depth of flavour to a quick and easy broth. Having good gut health not only ensures that we don’t have an array of digestive issues but can also assist us with mental health issues. Healing one’s gut means happier moods. Time management aids us in combating stress and supports healthy habits.
Preparation time: 15 minutes
Cooking Time: 20 minutes
1 tablespoon coconut oil
250 grams Tofu, cubed
4 cups vegetable stock
2 sheets Nori, finely sliced
1 bunch Swiss chard, stalks removed
and leaves roughly chopped
¼ cup finely sliced spring onion
1 thumb-sized piece fresh ginger,
peeled and cut into matchsticks
1 cup Shimeji mushrooms
250 grams Pak Choi
250 grams buckwheat noodles
1 teaspoon liquid aminos
120 grams raw walnuts, roasted
¼ cup brown rice miso paste
1 tablespoon honey
1 tablespoon tamari or soy sauce
2 teaspoons white wine vinegar
For the tofu, heat the coconut oil in a medium-sized frying pan over medium heat. Add the tofu cubes and fry for 5 minutes on each side until golden brown.
Once ready, remove from the heat, drain on paper towel and set aside.
Now let’s get the broth started.
Place the vegetable stock, nori, Swiss chard, spring onion and ginger into a medium-sized saucepan over medium heat and bring to the boil.
Reduce the heat and simmer for 15 minutes, then switch off the heat.
Add the mushrooms and pak choi and stir through.
Keep the lid on to retain the heat.
Meanwhile, cook the noodles as per the packet instructions.
Once ready, drizzle with olive oil to stop them from sticking together and then set aside.
For the miso paste, place the walnuts into a food processor and blend.
Add the remaining ingredients and stir to combine.
Serve the broth with the noodles, crispy tofu and a big dollop of miso paste stirred in. Drizzle over some sesame oil and the liquid aminos for that extra salty kick.