NOURISHING VEGAN MISO BROTH
Servings: 2 or 1 big
Ingredients
- 2 cups filtered water
- 1 tbsp unpasteurised red miso or Na'vi organics chickpea miso
- 1/2 tbsp tamari soy
- 1 large courgette spiralled (peel for low fibre diet)
- 2 carrots peeled & spiralled
- 3 green spring onion tops sliced
- Half a block tempeh diced
- 2 garlic cloves halved length ways
- 1-2 tsp ginger minced
- 2 tsp coconut oil
Instructions
- In a large saucepan heat oil, add in garlic + ginger. Cook for 2 mins. Remove garlic (for fodmap friendly)
- Pour in water + carrot noodles. Bring to a simmer and cook for 3 mins then add in courgette noodles + spring onions tops. Cook for another 2 or so mins till everythings soft.
- Take the saucepan off the heat, let cool down till warm to the touch.
- Mix in miso + tempeh. Tempeh can be added the same time as carrots if you're not worried about some probiotics being lost.
- Ladle into bowls and slurp away!
Notes
Omitting Soy products Add extra chickpea miso to broth to replace the Tamari soy.
Instant rice vermicelli noodles add to saucepan the same time as courgette.
Storage Keeps in fridge for up to 2 days.