Best Gut Health noodles
A noodle dish with all the nourishing ingredients for gut health.
Prep Time 15 minutes mins
Cook Time 1 hour hr 15 minutes mins
Course Main Course
Cuisine Gut-friendly, Japanese
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)
Other Ingredients
- 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.
Dried seaweed can be found in most supermarkets. Buy an organic range.
Bonito flakes (optional) can be found in Asian speciality shops.
All other ingredients are widely available.
Keyword broth, noodles, vegetarian