Here is our delicious Yogi Noodle Bowl recipe from our September Revive Days. It’s made with a nourishing miso soup base, as recommended by nutritionist Mary Cotter, with lots of other tasty ingredients to pack in goodness.
Serves 2-3
Dashi stock
10g kelp
6 shitake mushrooms
1 litre water
Wipe the surface of the kelp with a cloth to remove impurities – don’t wash it as the flavour will be lost.
Place kelp in saucepan with 1L water and leave for at least 30 mins (preferably overnight).
Heat pot until it starts to simmer, then remove kelp immediately.
Add the mushrooms and bring to a simmer for 10 mins. Turn off heat and leave to rest for at least 10 mins.
Miso soup
Dashi stock
Handful of dried wakame seaweed
Chopped tofu
3tbsp miso paste
Other ingredients as preferred e.g. soba noodles, sauteed kale, hard boiled egg, dulse, sliced spring onions, toasted peanuts, coriander.
Simmer the seaweed, noodles and tofu lightly in the dashi stock until warmed through. Remove from heat and stir in the miso paste until dissolved (do not boil the miso as it looses nutritional value). Add the other ingredients to your yogi noodle bowl according to taste and serve immediately.
