Japanese one pot wonder

This was a ‘pat on the back’ moment, when I took my first mouthful of this meal.

Not only because it was freakin’ delicious, but because it only took 10 mins!!!

Seriously, it’s the perfect kitchen surprise recipe, because you could pretty much add any vegetable, protein or grain you like. It can be made in bulk, and is highly modifiable to your taste and diet preferences.

Give your GUT some loving!!

This recipe is packed full of gut loving pre+probiotic ingredients (miso, bone broth, onion, garlic, leeks & asparagus), promoting a healthy colony of bacteria that support our gut microbiome. Our gut microbiome plays a vital role in keeping us mentally well, helps build a strong immune system, and regulates hormones > Seems wise to feed this army of bacteria the good stuff right?

Japanese Style Noodle Soup

Ingredients

  • Olive oil + Sesame oil *optional

  • 1 litre stock

  • 2 tbsp bone broth paste + 2 cups water

    *alternatively you could use 1.5 litres bone broth

  • 1 heaped table spoon fermented miso paste

  • 4cm knob ginger

  • 2-3 garlic cloves

  • 3 spring onions

  • 1 leek

  • 1 red chilli

  • 1 bunch asparagus

  • 1 bunch broccolini

  • 1.5 cups green peas

  • Rice noodles or udon noodles for 2-3 people.

    *option to add tofu or shredded chicken

Method

Japanese style noodle soup

Japanese style noodle soup

  1. Finely chop the ginger, garlic, chilli & spring onions.

  2. To prepare the leek. Remove the woody end, then cut the leek through the middle (lengthways), and rinse any dirt from inner leaves. Roughly chopped the white part of the leek, then cut the green part lengthways again, and chop the light green part. Discarding the dark green ends.

  3. In a large pot, heat sesame oil on a medium heat, then add ginger, garlic, chilli, onion & leek. Cook until soft, not brown. Placing a lid on top can help with softening, by increasing steam.

  4. Add stock or liquid bone broth (if using) until simmering, then add miso, and dried bone broth and extra water.

  5. Meanwhile, chop and discard the ends from asparagus & broccolini (the last 2-3cm), then roughly chop into bite sized pieces.

  6. Once liquid is boiling add asparagus and broccolini, then add noodles until cooked.

  7. Finally add the peas and a lug of olive oil 1 min before serving.

Enjoy hot or cold, with or without extra protein.

Georgie Gorman