Balancing miso noodles

A yummy recipe to balance all the festive food!

Ingredients

4 cups of filtered water

8oz organic tofu cut into cubes

2 cups of chopped veg including some green leaves, such as sea beet (which you can forage at Saints and L’Eree), spinach, chard or kale

½ cup of sea veg, wakame works well

2 handfuls of organic rice noodles

2 tbsp of organic red or white or brown miso

Method

• Bring the water to boil in a large saucepan;

• Add the tofu, chopped veg and sea veg;

• Reduce heat to medium and simmer, covered, for about 10 minutes

• Meanwhile, prepare the noodles and add for the last minute of cooking

• Prepare the miso by mixing it in a bowl with some hot water (not boiling) to make a paste. Add to the soup and stir before serving.

  • Please note that you shouldn’t boil miso as this kills the enzymes

This recipe has been inspired from The Everyday Ayurveda Cookbook by Kate O’Donnell