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Vegan Miso and Kimchi Noodle Bowl

Vegan Miso and Kimchi Noodle Bowl

Preparation Time

10 Minutes

Cooking Time

5 Minutes

Servings

2

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Ingredients

  • 2 tbsp white miso paste (unpasteurised)

  • 150g rice noodles

  • 1 cup kimchi (ensure vegan)

  • 1 tbsp tamari

  • 1 tsp sesame oil

  • 2 spring onions, finely sliced

  • 1 small carrot, julienned

  • ½ cucumber, julienned

  • 1 tbsp sesame seeds

Method

  1. Cook the rice noodles as per packet instructions. Drain and rinse.

  2. Mix miso paste with a splash of warm water and tamari to create a broth.

  3. Toss noodles in sesame oil, miso broth, and top with kimchi, vegetables and sesame seeds.

  4. Garnish with spring onions and serve.

Why it’s good for gut health:
Miso and kimchi are fermented, supplying probiotics. The fibre in carrots and cucumber supports prebiotic diversity.

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