Super Food Family Classics
By Jamie Oliver
15 mins
Not Too Tricky
serves 2
About the recipe
In small amounts (because of its high salt content), dried seaweed is super-nutritious. It’s super-high in iodine, a mineral essential in ensuring our thyroid gland can function properly.
Recipe From
Ingredients
2 heaped teaspoons traditional miso paste
1 handful of quality dried seaweed
4 spring onions
160g mixed green veg, such as tenderstem broccoli, asparagus, bok choi, Chinese greens
160g mixed mushrooms
200g firm silken tofu
125g dried brown rice noodles 1 lime
1 tablespoon chilli oil
Method
- Pour 1.2 litres of boiling kettle water into a pan on a medium-high heat and stir in the miso and seaweed. Trim and finely slice the spring onions.
- Prep your greens, trimming and halving any broccoli and asparagus spears lengthways, and cutting bok choi and Chinese greens into thin wedges.
- Add it all to the miso broth, adding the mushrooms whole or tearing them in, then cube up and stir in the tofu. Leave on the heat for 5 minutes, so everything is just cooked through but still full of life and colour.
- Meanwhile, cook the noodles according to the packet instructions, then drain and stir into the broth. Have a taste, then tweak to perfection with squeezes of lime juice. Portion up and serve with a few drips of chilli oil.
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