10 Minute Miso & Ginger Noodle Broth
With the weather getting bitterly cold and those winter sniffles starting to set in. I have been craving spicy flavour packed dishes full of immune boosting ingredients.
This broth was pulled together in under 10 minutes and with the very few ingredients we had left in our fridge however it was just so tasty that I had to share. If you’re feeling a little under the weather and don’t have much energy to stand at the stove cooking but want something cosy, nourishing and quick, this is the recipe for you.
10 Minute Miso & Ginger Noodle Broth
Serves 2
10 minutes
Ingredients
For the Broth
1 tbsp olive oil
1 small onion, diced
1 celery stick, diced
1 fresh chilli, diced
2 garlic cloves, crushed
1 small thumb of ginger, grated
15g fresh coriander, stalks diced and leaves for garnish
1 tsp fennel seeds
2 tbsp miso paste
200g flat rice noodles
1 lime, juiced
2 tbsp tamari
pinch of salt, to taste
To Garnish
1/2 a red cabbage, sliced
Black sesame seeds
Chilli flakes, to taste
Preparation
Add 1 tbsp of olive oil to a soup pan. Once the oil is hot add the diced onion and celery and saute for a minute or two.
Meanwhile toast the fennel seeds in a dry frying pan for a minute until they smell fragrant. Now add them to the pan with the onions and celery and add the garlic, fresh chilli, ginger and coriander stalks and saute for a minute.
Add miso paste to 1 litre jug of boiling water and stir to dissolve. Add to the pan and bring to the boil.
Once boiling add flat rice noodles and simmer for 5 minutes.
Squeeze in juice of 1 lime and add tamari. Taste and add salt if needed.
Using tongs, divide the noodles between 2 bowls and ladle over the broth. Top with sliced red cabbage, coriander leaves, black sesame seeds and extra chilli flakes to taste.
Enjoy!
