A new year and a new recipe from my Guest Blogger Amy if you haven’t had a chance to look at some of Amys other guest blogs please click here and take a look. Amy has come up with a great Noodle Soup recipe for these cold winter days i will be giving this one a try myself:
Brown Miso Paste (any Miso would work but this is often gluten free)
Grated ginger (thumb size piece)
Rice noodles (ribbon are best but any will work)
Heat a frying pan- add enough oil so the bottom is covered. Add chunks of tofu (make sure the tofu is drained).
Heat another frying pan until it’s hot.
Add in broccoli and carrots.
In a separate pan, add approx 1 litre of vegetable stock, simmer.
To the frying pan add mushrooms, crushed garlic glove and grated ginger. At this stage I also add a little sesame oil to give the dish some flavour.
To the pan add in Miso paste- use a spoon to smooth it into the stock, to prevent lumps. Add in rice noodles.
Take the frying pan off the heat.
To the pan add the Bol choi and stir fried veg. Simmer for a couple of minutes, until Bol choi is cooked.
Serve noodles, veg and broth in a bowl. Add chopped chilli, spring onion, tofu and sesame seeds.