Miso, Seaweed, Ginger & Tofu Broth, with Buckwheat Noodles

Seaweed is a great souce of iodine - which is necessary for thyroid function. Miso is a great prebiotic & ginger & garlic suport the immune system. Buckwheat is gluten free & low GL.. so this little store cupborad broth is a winner on many counts!

Ingredients 2/3 litre of veg stock or water * 1 portion of buckwheat noodles * 2 spring onions thinly sliced * 100g tofu, cubed * 1 cm fresh ginger, sliced * 1 clove of garlic, thinly sliced * 1 pinch chilli flakes (optional) * 1 sheet of nori seaweed, ripped into pieces * 1 dessert spoon miso paste * sesame oil to finish

Method Cook the noodles in plenty of boiling water, then drain & place in large soup bowl * bring the stock to a boil in a pan & add the ginger, garlic & a tiny pinch of chilli flakes if desired * after 4 mins, add the tofu & spring onions & cook for 5 mins * remove from the heat and stir in the miso, then the nori strips * pour the hot stock over the noodles & serve with a slick of sesame oil to finish *

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