What makes this Best Gut Health noodles so exceptional is a rich vegetarian broth. Broths are best for gut health. They are rich in collagen-boosting nutrients, fat-soluble vitamins and minerals that are known to help repair and maintain the gut lining.
Vegetarian broths can be as nutrient-dense as chicken or beef broths. The addition of kelp, a type of seaweed increases the mineral and protein content and serves to thickens the broth, giving it a closer texture to animal-based broths. Did you know that seaweed are an excellent source of calcium, with comparable calcium levels to dairy? Tofu is also a calcium-rich food. Calcium plays a key role in maintaining the protective function of the gut lining against unfriendly organisms or toxins.
Finally, this dish is boosting with soluble fibre. Our gut microbes thrive on it. Our bodies love it too as it can help to move the bowels, lower cholesterol and eliminates toxins.
This recipe requires a little bit of preparation and assembly but when you understand the richness of flavour and nutrients that go with it, it makes it all worth it. So do I get a thumbs up for best gut health noodles?
Best Gut Health noodles
For the stock
- 2 litres water
- 200 g shiitake mushrooms
- 1/2 head white cabbage
- 1 brown onion skin on
- 2 strips kombu
- 1 medium carrot
- 4 sundried tomatoes dry salted
- 2 tsp rock salt
For the broth
- 2 tbsp white miso
- 6 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 tbsp mirin (white rice vinegar)
- 1 tbsp honey
- 2 tbsp bonito flakes (optional)
- 300 g firm tofu, organic cubed
- 1/2 head white cabbage shredded
- 1 medium carrot chopped
- 1 pack rice noddles
- 20 g dillisk (red seaweed) organic
- Start making a vegetable stock by simmering all the ingredients under the stock section for about 1 hour.
- Strain, finely chop and reverse the shiitake mushrooms for later.
- Make the broth by add all the ingredients under the broth section. Simmer for 30 minutes for a richer flavour.
- Cook the noodles according to the manufacturer's instructions. Strain and run them under cold water. Reserve.
- Add the tofu, cabbage and carrot. Continue to simmer for about 15 minutes or until the vegetables are tender. Finally add the chopped shiitake and dillisk.
- To serve, place the noodles in a bowl and pour the hot broth over. The broth can keep in the fridge for 3-4 days.