Miso Broth Pot Noodle

Stuck at your desk? Take this nifty jar of goodness to work and power through that to-do list.

Ingredients:

2 teaspoon organic red miso paste
1 heaped tablespoon Beef Bone Broth Powder
A few dashes tamari (gluten free soy sauce)
A few dashes sesame oil
3 slices dried shiitake mushrooms (optional)
1 sheet Nori cut into strips
Lime wedge
Dried noodles of your choice
A mixture of thinly sliced vege, we used: 1/2 a carrot, 1/2 a zucchini, 4 brocoli florets – halved, 3 snow peas – halved

Method:

Place miso paste, beef bone broth, soy and sesame oil in a jar. Top with noodles, vegetables, dried mushrooms and nori. Fasten the lid and place in refrigerator until required.

When ready to eat, remove the lime wedge, fill the jar with boiling water, stir around with a fork to cook the noodles, and distribute the miso broth flavour, then season with the lime juice to your liking – a little goes a long way so start with only a few drops and adjust if you like a sharper flavour profile.

The noodles and veg will only take a few minutes to soften.

Note: Dried Shiitake mushrooms make for a heartier tasting broth, but aren’t necessary if you don’t have them on hand.

Featured Ingredient