It turns out my weekend was all about soup in the kitchen and I have not one, but two recipes to add to my blog this week. The first is an improved version of an old Honest Project recipe; this Vegetable Noodle Miso Broth. It combines some of my favourite vegetables with miso and noodles for a tasty and filling lunch or dinner.
If you guys follow me on Instagram, you might have seen my Insta-Stories about my January treats. I've been working my way through January by making a conscious effort to treat myself every day. Some days, it might be as simple as taking an hour out in the afternoon to read my book and have a cuppa. Other days it's going out for dinner to my favourite restaurant or getting a pedicure. I think January is a pretty good month; there are less deadlines, social commitments and pressure. If you can get past all the January penance type marketing messages that are out there, January is a pretty great time to give yourself a break and practice some self-care. I figure that if you are here reading this blog post, you probably like to cook. And if you like to cook, there is nothing nicer than spending an afternoon in the kitchen with no distractions and your favourite Spotify playlist on repeat. Pour yourself a glass of wine (optional) and try out some new recipes.
Cue, this new and improved Vegetable Noodle Miso Soup. Miso is a great ingredient and if it's new to you, I bet that once you try it you'll be hooked. The miso brings a delicious sweet/salty flavour to this broth, meaning you don't have to worry about adding other seasoning, save for a squeeze of lime juice, to balance the flavour in this dish.
2 tbsp coconut oil
3 spring onions, trimmed and finely chopped
1/2 inch of ginger, grated
2 cloves garlic, minced
2 tablespoons miso paste
750ml vegetable stock
1 red pepper
8 button mushrooms
1/2 head of broccoli
100g noodles of your choice (e.g. black rice noodles or soba noodles)
Juice of a lime
1/2 red chilli
Small handful of fresh chopped coriander
1 tablespoon of sesame seeds
Heat the coconut oil in a large saucepan on a medium heat. Add the spring onion and cook for 3 minutes. Add the ginger and garlic and cook for a further minute. Add the miso paste and a splash of stock. Stir well to dissolve the miso. Add the remaining stock and reduce the heat to a simmer.
Next move onto your vegetables. Finely chop or grate the red peppers, carrots and mushrooms. Cut the broccoli into small florets. Add the vegetables to the pot and allow it to continue to simmer for a further five minutes.
Meanwhile cook the noodles according to the instructions on the package and set to one side and toast the sesame seeds in a dry pan for until them begin to turn golden.
To serve, spoon the noodles into the bottom of four bowls. Ladel the broth over the noodles. To finish, sprinkle some chopped coriander, chilli, and toasted sesame seeds on top. Finish with a squeeze of lime juice.