Green Noodle + Miso Bowl

Full of spring greens and satisfying flavours, this bowl is perfect for throwing together for a quick med-week meal. Plenty of vitamin C, antioxidants, vitamin b and protein provide a light dinner or warm lunch, and the ingredients can easily be changed to suit your mood (and your fridge). Try adding mushrooms, swapping the courgette for rice noodles, or opting for salmon or tofu instead of eggs.

misobowlIngredients (serves 1)

  • 4 Broccoli florets, broken into smaller stalks (cooked)
  • 1 small handful green beans (cooked)
  • 1 small handful mange tout (cooked)
  • ½ medium or 1 small courgette, spiralised
  • 1-2 eggs
  • 1 tsp miso
  • small amount of thinly sliced ginger
  • ¼ tsp chinese spice
  • ½ sliced chilli
  • 1 tsp toasted sesame seeds
  • 1 tbsp soy or tamari sauce

How To

Add the miso, ginger, and chinese spice to a pan and cover with 1 ½ cups warm boiling water

Turn the stove on to a low heat to keep the pan warm

Add the spiralised courgette to the pan

Add the cooked broccoli, green beans and mange tout

Mix everything together and continue heating until the courgette is soft and warm

Pour everything (including the liquid miso, which is now essentially miso soup) into a bowl

Top with 1 or 2 boiled eggs, toasted sesame seeds, and a glug of soy or tamari sauce


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