herbs

Miso Soup with Vegetable Noodles

As we've been faced with frosty mornings and busy work/study schedules, this warming miso soup has been a saviour in recent weeks. There's something so satisfying about soup during this time of year, but the options can often feel a little predictable... tomato, carrot, mushroom...you know the drill. So with something more 'exotic' in mind, we whipped up this delicious soup with toasted sesame seeds, vegetable noodles, herbs & tamari. This really is such a simple, quick soup to prepare, but it packs a whole load of flavour and texture too. Basically, it's the best of both worlds!

miso soup with vegetable noodles

We've opted for vegetable noodles in our soup, made with a julienne peeler and whatever we have in the fridge! This works great with carrot, courgette (zuchinni) & butternut squash. If your'e in the mood for something a bit heartier though, the soup is great with some noodles thrown in at the end too. Our personal favourite are buckwheat noodles by King Soba. 

Ingredients (serves 2-3)
2 tablespoon of organic red miso paste
1 tablespoon of tamari
1 litre of water
a handful of fresh coriander
1 small onion, finely sliced
1/2  head of broccoli, chopped up
1/2 cup of coconut milk
1/2 teaspoon of good quality salt
(optional: buckwheat noodles, fresh green chilli)
1 inch of fresh ginger, finely sliced
2 tablespoons of sesame seeds
for the vegetable noodles:
1 courgette (zuchinni) 
1/2 a butternut squash
2 carrots

Method
1. In a small frying pan, toast your sesame seeds until fragrant and golden. Set aside. 
2. Prepare your vegetable noodles for the dish - you can use a julienne peeler, spiraliser or a normal vegetable peeler for this. 
3. In a large saucepan, heat some coconut oil and add your onions. Fry for 4-5 minutes until golden. 
4.Add in the water, salt, half of the ginger and the broccoli. Bring to the boil and simmer for a few minutes,until the broccoli is nearly cooked. If you're using buckwheat noodles, add them now. 
5.Add in your vegetable noodles and simmer for another 4-5 minutes, with the lid on the pan. 
6. Turn off the heat, before adding your miso paste, coconut milk, tamari, coriander & the rest of the ginger. Stir thoroughly to make sure the miso paste has dissolved.
7. Your soup is ready! Serve and top with the sesame seeds and extra coriander. 
 

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Quinoa Tabbouleh with Mint, Parsley & Chives

Although we love spending hours getting creative in the kitchen, life doesn't always provide us with an abundance of spare time. So when life or work gets a little hectic, simple & straightforward meals save the day. But of course, they still have to taste great too!  

This tabbouleh is perfect if you don't have much time, but want to make something beautiful, delicious and healthy. I'm obsessed with how the colours dance together in the bowl - it would make a great dish for a dinner party or as a side dish for Christmas. We often make a big batch and make it last a few days for a quick and tasty lunch option too.  Traditionally, tabbouleh is made with bulgur, but we've swapped ours for quinoa for a nuttier taste. Feel free to swap around the grains, this would also work with buckwheat or spelt couscous!

Quinoa Tabbouleh
Quinoa Tabbouleh

Ingredients (Serves 4 as a main, or 6 as a side dish

1 and 1/2 cups of quinoa, thoroughly rinsed
A large handful each of - fresh mint, parsley and chives, chopped
1 pomegranate
1 cucumber, finely diced
1 lemon
A generous drizzle of good quality olive oil
salt & pepper, to taste

1. First, cook the quinoa with a large pinch of salt, drain well and set aside to cool.
2. Once the quinoa has cooled to room temperature, mix in the fresh herbs, pomegranate seeds and diced cucumber. Drizzle in olive oil, the juice of 1 lemon and season with salt and pepper.
3. Serve ad enjoy! We love ours with roasted butternut squash and hummus.

Quinoa tabbouleh

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What simple meals do you make when life gets busy?