Miso broth with rice noodles


250 g rice noodles

3cm fresh ginger, peeled and finely sliced

4 tablespoons yellow, red or white miso

4 spears asparagus, sliced into 3cm pieces

4 baby corn, halved

1 carrot, peeled and thinly sliced

100g brown cap mushrooms, thinly sliced

150g broccoli florets

4 tablespoons chopped coriander

50g beansprouts

2 spring onions, thinly sliced

1 tablespoons soy sauce


Cook the rice noodles according to the packet instructions.

Put 1 litre of water and ginger in a large saucepan and bring to boil. Reduce the heat and stir in the miso. Add the asparagus, baby corn, mushrooms and broccoli and simmer for 3 minutes. Add the coriander, beansprouts, spring onions and soy sauce. Cook for another minute.

Divide the noodles between 4 bowls and top with vegetables and broth. Serve immediately.

Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

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