BYÂ AINE CARLIN
After over indulging over the Christmas period it’s now time to regain a little balance in the form of leafy greens, soothing broths and soft noodles. I like to think of this dish as a base to which you can add anything that takes your fancy – try finely sliced carrots, cubed tofu or aduki beans for an even heartier meal.
I desperately need soups like these to help with that post-Christmas cleanse and to be honest, it tastes so good it doesn’t feel like a sacrifice – after all, there are only so many mince pies one can eat!
I hate the word diet or detox. They immediately make me want to consume my body weight in chocolate. Instead, think of this as a return to wholesome, nutritious fodder that will help give you the kick start you need for the New Year.
The kale adds substance and a whole load of required nutrients including Vitamin A, Vitamin K, Beta Carotene and Calcium. People often ask me where I get my calcium from if I don’t consume dairy. Leafy greens are a big part of my diet as well as fortified plant milks, tofu, tempeh, tahini and almond butter.
Whatever your needs this New Year’s, this soulful bowlful is the answer.
1 packet miso paste
1 small nest mung bean noodles
2 spring onions
large handful of chopped kale
shoyu/soy or tamari
olive oil or nut oil
4/5cups freshly boiled water
- Roughly chop the spring onion. Heat a little oil in a pan. Add the spring onion and salt to avoid them being scorched. Lightly fry for a minute or two.
- Add the chopped kale and season with shoyu (or soy sauce) and a teaspoon amount of sesame oil (that stuff is strong!). Lightly fry for a few minutes until it begins to wilt ensuring to stir frequently.
- Bring a kettle to the boil. Add the miso paste and stir to coat the kale and spring onions. Pour in the boiling water and bring to a very gentle simmer before adding the mung bean noodles.
- When the noodles have sufficiently softened (about 5 mins) use a pair of kitchen scissors to snip them into slightly smaller strands – not too small mind, two or three snips max.
- Taste, season with a little more shoyu if necessary and serve immediately in large bowls with chopsticks and a Chinese style soup spoon – seriously, it does make a difference.
Photos: Aine Carlin
Aine Carlin is a vegan blogger who specializes in vegan recipes. She also has a keen interest in vegan fashion and is currently training to be a stylist where she hopes to promote cruelty free clothing and beauty. You can find more of her vegan recipes and vegan friendly fashion over atÂ www.peasoupeats.com
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