Miso Noodle Bowl with Broccoli and Edamame
- Total Time: 10 mins
- Yield: 1 Serving 1x
- Diet: Vegan
Description
A quick, nourishing miso noodle bowl made with broccoli, edamame and lime. You can use a ready-made miso broth, or make the easy miso soup base below.
Ingredients
1 packet Shirataki noodles, rinsed well
1 carton Itsu miso broth, or use the homemade miso soup base below
100 grams tenderstem broccoli, including the stems
1.5 cups frozen edamame beans
Juice of ½ lime, plus more to taste, optional
½ tsp chilli flakes, optional
Instructions
Easy Homemade Miso Soup Base (Use in its place if you can’t get Itsu Miso Broth)
500ml hot water
1½–2 tbsp miso paste
1 tsp soy sauce or tamari
½ tsp grated ginger, optional
½ tsp garlic paste or 1 small grated garlic clove (optional)
To make your own miso broth, heat the water in a pan until hot but not boiling.
Stir in the soy sauce, ginger and garlic, if using.
Turn the heat down, then whisk in the miso paste until fully dissolved. Try not to boil the miso once it has been added, as this keeps the flavour fresher. Once made set aside and follow the rest of the recpe.
Remove the noodles from their packet and rinse them thoroughly. Place them in a medium pot, cover with water, bring to the boil and cook for 1 minute. Drain and set aside.
Rinse the broccoli. Cut the florets and stems into equal, bite-sized pieces, approximately 2 inches.
Add the frozen edamame beans and miso broth to the same pot.
Add the broccoli and cook for 4–5 minutes, or until tender but still bright green.
Place the noodles in a bowl and pour the hot miso broth, broccoli and edamame mixture over them. Stir in the lime juice and add chilli flakes, if using. Taste and adjust with more lime, chilli or soy sauce as needed.
Enjoy hot.
- Prep Time: 5
- Cook Time: 5
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