Miso noodle soup with broccoli, red pepper & ginger / Serves 2 generously
- 1 litre vegetable stock
- 4 tbsp brown rice miso
- 2 tsp sesame oil
- 1 tbsp dark soy sauce
- 110g dried noodles (I used udon)
- 1 tbsp coconut oil
- a head of broccoli, chopped
- 1 red pepper, chopped
- 2cm piece ginger, finely sliced
- 1 red chilli, finely diced
- 1 clove garlic, diced
- 1 lime
- black sesame seeds, to serve
Cook the dried noodles according to packet instructions. Once ready, drain and rinse, then tip into a bowl of cold water until needed.
Pour the vegetable stock into a saucepan and bring to the boil. Reduce the heat, then stir in the miso, sesame oil and soy sauce, mixing well to combine. Simmer over a low heat while you prepare the veg.
Heat the coconut oil in a wok and add the chopped broccoli and red pepper. Fry over a medium-high heat for 4-5 minutes, then add the ginger, garlic and red chilli and continue to cook for an additional 1-2 minutes until the vegetables are just tender.
Once the vegetables are ready, divide the cooked noodles and vegetables between dishes then pour over the miso broth. Sprinkle black sesame seeds and squeeze generous amounts of fresh lime juice over each portion to serve.