Miso Broth with Vegetables Recipe
Ingredients
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500 ml of organic miso broth.
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150 g of organic rice noodles.
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100 g of cooked chickpeas, washed and drained.
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1/2 cup of zucchini, turnips, and carrots (cut into small pieces and blanched).
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1 heaping tablespoon of toasted sesame oil.
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1 teaspoon of turmeric powder.
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1 teaspoon of ground ginger.
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1/2 teaspoon of wasabi powder (for a little spice).
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1 heaping tablespoon of fresh chives chopped.
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Preparation
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Spice Emulsion: In a small bowl, mix some of the miso broth with the turmeric, the ginger, the wasabi and the sesame oil. Stir until all the flavors are well blended.
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Noodle base: Place the mixture from above in the serving bowl and add the rice noodles, previously cooked according to the manufacturer's instructions.
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Incorporating Vegetables: Add the following to the pasta: chickpeas and the vegetables (zucchini, turnip, and carrot) that have already been blanched.
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Completion: Cover the entire assembly with the rest of the hot miso soup and garnish with chopped fresh chives.
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Versatility: This is a versatile dish that you can enjoy for lunch, dinner, or even as an energy-boosting breakfast.
«Eating organic products is essential for reducing the burden of pesticides in our bodies. From a chiropractic perspective, we know that a body free of chemical toxins responds much better to adjustments and maintains a nervous system »more efficient and healthier."
— Dr. Marc Bony, Doctor of Chiropractic.
