Who doesn’t love a bowl of ramen to warm up a cold night? Teresa Cutter, The Healthy Chef, cooks up a nourishing noodle broth packed with protein and minerals that your gut will love as much as you do.
Immune-boosting mushroom broth infused with probiotic rich miso and enriched with organic tofu and nori. The perfect combination which provides an extra boost or protein and minerals for better gut health.
Serves 4
Ingredients
2 onions, thinly sliced
2 tablespoons extra virgin olive oil
4 cloves garlic, smashed
250g mushrooms, sliced
1.5l hot water or vegetable stock
3 star anis
2 tablespoons white miso paste
1 teaspoon sesame oil
2 tablespoons tamari soy sauce to taste
pinch of white pepper
155g organic silken tofu
4 spring onions, sliced
220g ramen or buckwheat noodles, cooked according to packet instructions
2 medium boiled organic eggs, peeled
nori, spring onion, fried shallots to garnish
Method
- Saute onions over a medium heat with 2 tablespoons of olive oil until softened and lightly caramelised.
- Add garlic and mushrooms and continue to cook until mushrooms have browned lightly.
- Add the star anis and water and simmer, partially covered for 15 minutes.
- Stir through the miso paste followed by tamari, sesame oil and white pepper to taste.
- Divide noodles into serving bowls and ladle the soup into each bowl.
- Top with silken tofu, boiled egg, spring onion, shallots and nori.
Enjoy!
Notes & inspiration: Add seaweed to the soup to boost nutrition and flavour.
Recipe from the Healthy Chef App. Visit the Apple Store to download and start a free 7-day trial.
Teresa Cutter
Founder of The Healthy Chef, Teresa is an award-winning and classically-trained chef, author, nutritionist and fitness professional. You can find more recipes, tips and products on her NEW Healthy Chef App, website, cookbooks, eBooks, Facebook and Instagram. thehealthychef.com / facebook.com/healthychefteresacutter / instagram.com/teresacutter_healthychef
