Pumpkin miso noodles
Ingredients
- 2 cups cooked mung bean noodles
- 1 litre filtered water
- 2 tbs ginger, finely minced
- 3 cups pumpkin, diced
- 4 tbs unpasteurised genmai (brown rice) miso
- 2 large spring onions, finely sliced
- 3 cups Asian greens, roughly chopped
- 2 tbs toasted sesame oil
- ¼ cup tamari
- 1/8 cup sesame seeds
- 1 tsp good salt
Cook mung bean noodles as instructed on packet till al dente and then rinse, cool and set aside.
Place the water and the ginger in a saucepan and bring to the boil. Add the pumpkin and gently simmer until al dente. Then add the remaining ingredients except the cooked noodles and reduce the heat to low. Be careful not to boil the miso and kill off all the good live enzymes.
Once the greens have wilted, add the cooked mung bean noodles and warm through. Serve in a bowl with an Asian spoon.
Optional add torn nori sheets or any other seaweed for a more nutritious soup.