By Hannah Horton
This hearty oriental soup is my go-to dinner when I’m feeling too tired to cook but in desperate need of a delicious and nourishing meal. It’s packed with fermented goodies, healing herbs and warming ginger root. What’s more, it takes just 10 minutes to prepare and will leave you feeling both light and full at the same time. You can swap out the edamame noodles for any kind of noodle, quinoa or grain you like, just be sure to adjust the cook time to suit your ingredient. You can also add all kinds of asian vegetables to the broth, like bok choy or shitake.
4 cups water
1 handful of edamame noodles, glass noodles or ½ cup of rinsed brown rice or soaked quinoa
1 inch Ginger, chopped
2 cloves garlic, chopped
1 small head broccoli chopped into florets
6-8 Brussel sprouts, halved
1/3 cup miso paste (this stuff is gold! It's always a good idea to have some on hand)
1 cup coconut milk
200gm organic tempeh or tofu
1 red chilli, sliced
Juice of 2 limes (or lemon if lime are unavailable)
A super generous helping of fresh coriander & basil
Bring water to the boil and add your edamame noodles (or other grain). Leave bubbling on medium heat until cooked.
Meanwhile, quickly panfry the garlic, ginger, brussel sprouts and broccoli in coconut oil. When the veggies are golden at the edges, transfer everything to your noodle broth. Add the miso paste, coconut milk, tempeh and chilli and stir. Simmer until veggies are just cooked. Depending on your miso brand, you may want to add more water or paste at this stage, to your taste.
Remove from heat and serve, garnishing liberally with fresh coriander, basil and lime juice.
Enjoy and be warm!