Veggie, Shitake and Miso Noodle Soup

miso

I sautéed onions in coconut oil then added garlic, ginger, coriander stems and my ‘Turmeric Paste’. I then added veggie stock, powdered dulse, dried shiitakes and then the harder veggies – chopped carrot, broccoli stems and zucchinis. Simmered for about 10 mins then added broccoli florets, green beans and diced organic firm tofu. Seasoned with a dash of tamari and a few drops of toasted sesame oil and a tablespoon of shire miso paste. (I pulled the shiitakes out, de-stemmed then sliced them then put them back in pot.) Served on hydrated rice noodles and garnished with lots of spring onions.

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