seaweed

Asian Seaweed Noodle Broth

RECIPE BY NATASAHA CORRETT

“I created this recipe for my Women’s Health column. Seaweed is great to cook, Great for your metabolism, full of iron and iodine and also is very high in protein. I often buy my seaweed from The Cornish Seaweed Company, highly recommend and you can order online.”

Tash x

 

Serves2
Cooks InCooking time: 15 minutes
DifficultyEasy

Ingredients
MetricCupsCupsMetric

1tbsp sesame oil
1/4tsp ground coriander
1 inch chopped ginger
¼tsp cumin
1 clove chopped garlic
1 chopped shallot
Pinch Himalayan pink salt
1tsp coriander seeds
1tbsp brown rice miso
Hot water – 900ml
tbsp boullion
1tbsp tamari
50g Asian mushrooms - sliced
15g wakame
10g arame
70g soba noodles
100g Pok Choi – sliced
1 spring onion
10g coriander
Black & white sesame seeds to garnish

Method

  1. Sautee the ground coriander, ginger, cumin, garlic, shallot, coriander seeds in the sesame oil on a medium heat for 3 minutes until the oil starts to absorb and the onions go soft. Add 500ml stock and the miso paste and leave to simmer for 5 minutes.
  2. Add the tamari and rest of the stock into the pan. Leave to come to a simmer again and then add the wakame, arame and Asian mushrooms. After 30 seconds add the soba noodles and the pak choi. Cook for 3-4 minutes until the noodles are soft.
  3. Take off the heat and serve with spring onion, fresh coriander and a sprinkle of sesame seeds to garnish.
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