This article was written for Annabel & Grace, which is now part of Rest Less.
Miso Courgette Noodle Broth
Ingredients: serves 4
3 tbsp unsalted peanuts
1½ litres vegetable stock
6 tbsp white miso paste
2 cloves garlic, peeled and crushed
2½ cm piece ginger, peeled and grated
1 red chilli
3 courgettes
4 spring onions
150g silken tofu, drained and diced
1½ tbsp rice vinegar
How to prepare:
Place a small pan over a medium heat. Add the peanuts and toss around until lightly golden. Tip onto a board and roughly chop. Set aside to use when serving.
Bring the stock to the boil in a large saucepan over a high heat, then add teh miso paste, garlic, ginger and chilli. Reduce the heat, stir until the miso has dissolved and leave to gently simmer for 5 minutes.
Use a spiraliser or julienne peeler to make the courgette noodles. Alternatively, use a vegetable peeler to give you wider strips, more like pappardelle pasta ribbons. Add the courgette to the pan along with the spring onions, tofu and rice vinegar. Allow the noodles to warn through for a minute or so, then divide into bowls. Scatter with the peanuts and serve.
This recipe came out of the book The Flexible Vegetarian by Jo Pratt published by Frances Lincoln. It is full of vegetarian recipes that can also be adapted for meat-eaters, so perfect when you have a “mixed” family.
Like to see more veggie recipes like this Spiced Paneer with Chilli Green Lentils? Just click here