Miso buckwheat noodle soup

This soup is just bursting with so many different flavours. In Amsterdam it has been super cold the past few days and I love to warm up my tummy with some soup. I’ve always loved ramen, noodles and miso soup. This soup is full with veggies and is definitely one of my new favourite meals to make and eat of course.

Miso is made out of fermented soybeans. Soy isn’t that good for our inflammation, so it’s good to avoid soy. But because miso is fermented there are actually lots of good anti-oxidants in it. It tastes amazing and besides the anti-oxidants it’s also full of protein and minerals!

Besides the miso soup I also added seaweed to this dish. If you don’t like the tast you can leave it out of course. I like to add it to get some more iodine in my meals and to vary in  my eating pattern. For the noodles I use buckwheat-sweet potato noodles, which have a great texture and taste amazing. I try and eat this instead of brown rice noodles for example, because of the lower GL.

Another trick I’ve started doing is topping my asian dishes off with kimchi. This is a traditional Korean dish, which is so so good. I could eat it with every meal. It’s fermented cabbage and quite spicy. It contains tons of probiotics so it’s super good for our intestinal flora!

Ready to warm up your tummy with this delicious super-food soup?

Ingredients miso noodle soup:

Serves 2 

  • 4 stalks  pak-choy
  • 100 g tauge
  • 2 cloves garlic
  • 1 big white onion
  • 1 red bell pepper
  • 150 g shitake mushroom
  • 100 g mushroom mix
  • seaweed as desired (I used 2 tsp dried, which swells up 5x)
  • 2 tsp miso paste (organic and glutenfree)
  • 2 cubes vegetable broth (make sure it’s made with just pure herbs and no sugar or E-numbers)
  • 150 g buckwheat noodles
  • kimchi to serve

How to make the miso soup:

It will take you about 20 minutes!

  1. Start chopping up all the veggies and warm up one big stir fry pan on the stove.
  2. Put on a kettle with about 2 cups of water in it.
  3. Once your (coconut) oil is melted trow in the garlic and onion and stir fry till softened.
  4. Then add in all your veggies and stir fry on high heat. I like my pak choy and tauge al dente so I like to add them in the end.
  5. After about 7 minutes add the noodles on top and quickly pour the boiled water over everything. Just enough to cover it all up. Sprinkle the vegetable broth and miso paste through the soup and add the seaweed.
  6. Keep on stirring through the soup to untangle the noodles and get all the flavours mixed.
  7. Depending on your noodles, keep on tasting and once they’re done the noodle soup is ready to serve!
  8. Serve with some kimchi if you like spicy and want some probiotics in your meal!

Let me know how it turned out! Do you follow pcos_veganway on Instagram yet? If so, make sure to tag me in your miso noodle soup post!


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