While looking for gluten-free options at the local Asian supermarket, we stumbled upon brilliant purple noodles made from sweet potatoes. We couldn't resist them, so we bought them and incorporated them in a delicious and super healthy, miso soup with sweet potato noodles, mushrooms and broccoli florets. To accentuate their mild taste we added chunks of sweet potatoes, spring onions and a garnish of sesame seeds. You can also make this soup with rice or pea noodles, or any curious noodle-flavors you can find in Chinatown, the Asian supermarket or even online.
1. Gather the ingredients
- 2 nori sheets
- 6 dried shiitake or pine mushrooms
- 2 tbsp of fresh ginger
- 8 cups of boiling water
- 1/2 cup of miso
- 2 tbsp of tamarind sauce
Noodles and Veg:
- 2 medium sweet potatoes
- a bunch of mushrooms
- 1 tbsp of sunflower oil
- a pinch of salt
- half broccoli
- 1 tbsp of sesame seeds
- 1/4 pack of tempeh or tofu
- half package of sweet potato noodles
- 1 spring onion leave
2. Make the miso broth
In a large, heatproof bowl or pot combine grated ginger, nori pieces, dried mushrooms, and boiling water. Cover and let steep for about 20 minutes while you prepare the rest of the ingredients.
3. Prep the sweet potatoes and broccoli
Cut the sweet potatoes in half, horizontally, and boil until tender. Cut the broccoli in small florets and boil together. Drain and set aside.
4. Strain the broth
Carefully strain the broth, discard the algae and dried mushrooms and set aside.
5. Prep the miso
Add boiling water into a pan and some generous spoonfuls of miso paste (we prefer organic) and tamarind sauce. Stir for a few minutes and add the broth, the amount is up to you.
6. Prep the tempeh and mushrooms
Cut the tempeh (or tofu) into small cubes and cut the mushrooms into slices. Sauté the tempeh in a pan with sunflower oil and a pinch of salt. When they are almost ready, add the mushrooms and cook until golden brown.
7. Prep the noodles
Cook the sweet potato noodles according to the package instructions, rinse and set aside.
8. Make the noodles bowl!
Get a deep large bowl and add miso soup. Don’t fill it to the top, leave some space for the noodles, sweet potato chunks, sautéed mushrooms, tempeh and broccoli florets. Garnish with chopped spring onions and black or white sesame seeds.