Miso & Kombu Soup with Tofu Noodles.

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Baby bok choy, sliced carrots, bean sprouts, coriander, fresh button mushrooms, dried shiitake mushrooms, scallions, tofu noodles (organic + GMO-Free), S&B – Nanami Togarashi (staple Japanese chili pepper/sesame seasoning), ginger slices and garlic, kombu (seaweed), red onion, white and red miso paste (organic + GMO-Free).

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In a big pot of water over medium-high heat, drop the piece of kombu seaweed.

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Add 2 tablespoons each of the white and red miso paste to the kombu broth. The white miso is more mild than the red, but the both together give a wonderful depth savoury and umami flavour.

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Add the chopped garlic and ginger…

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Add the dried shiitake mushrooms…

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Add the sliced onion…

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Add coriander roots…

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Add large pieces of green onion…

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Add the S&B (Nanami Togarashi) seasoning and stir the soup.

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Bring to a boil, then reduce to a simmer. After 15 minutes, remove the kombu and ginger slices. Note: Please do not throw the kombu/ginger out! slice the kombu into strips for a seaweed, sesame salad and use the ginger in a sauce, dressing or stir-fry for example.

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After taking out the kombu add the fresh mushrooms and (pre-cooked) tofu noodles to the soup…

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Then add the chopped baby bok choy…

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Finally add the bean sprouts and shopped scallions. Let the soup cook for another 15 minutes, uncovered, so that the bok choy wilts and mushrooms/bean sprouts get tender.

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Spoon a ladle full of broth in the bowl, add some noodles, then vegetables around the bowl. Enjoy!

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This warming and nourishing soup provides a quick and flavoursome winter ‘meal in a bowl’. I prepared this dish for my parents who came over for dinner in celebration of their 29th year wedding anniversary. We enjoyed slurping the broth at the end, after all, a family that slurps together stay together!

– The vegetables offer complex carbohydrates and fiber, the mushrooms and tofu are a source of plant-based protein, the seaweed and fermented miso supply extra minerals and vitamins.

– Kombu is a type of kelp that contains calcium, iodine and glutamic acid, an amino acid responsible for the umami taste. Mushrooms and miso paste also have umami, which makes this a super savoury soup!

– Use organic GMO-free labelled tofu noodles and miso, as unfortunately soy is one of the major crops that is genetically modified. I used more white miso than red, as red miso has a stronger more pungent taste. Miso being a fermented food, has a ‘probiotic affect’ that supports healthy gut function and intestinal microflora/bacteria. Being a high-sodium food, it is important for those with high blood pressure to use miso sparingly.

– Bok Choy or ‘Chinese cabbage’ (not the same as Napa cabbage – another asian green) is a cruciferous vegetables that is great source of Vitamin A, Vitamin C, calcium, iron, magnesium, potassium, folate (B9), and Vitamin B6. As with all cruciferous vegetables, bok choy contains glucosinolates (sulfur-containing chemicals) and brassinin, which have powerful anti-cancer affects.

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