Glowing Miso Noodle Soup

The best way to describe this anti-inflammatory plant powered recipe is a hug in a bowl this ridiculously tasty, nourishing miso noodle soup could not be more loaded with vitamins and minerals to support everything from your skin to your immune system and digestive functioning it will quite literally help you glow from the inside-out. This batch made 3 wholesome lunches and it keeps well in the fridge for up to 4 days.

You’ll need:
200g shiitake mushrooms 
1 courgette 
150g edamame beans (I use frozen)
One broccoli head or approx 250g
x2 Bok choy
3 spring onions finely chopped
Big handful coriander leaves 
2 green chillis chopped
1 litre veg stock (I use Kallo) 
3 grated garlic cloves
1.5 inches grated ginger root
2 tbsp white miso paste 
1 tbsp white sesame seeds
1 tbsp black sesame seeds 
1 tsp mild chilli powder + pinch chilli flakes optional 
1 tbsp Tamari (add to taste) 
2 GF wholegrain rice noodles
Toasted sesame oil to cook with
Method: 
1. Chop the stalks off the mushrooms and then into slices, chop the rest of the veg (just the ends off the bok choy)
2. Heat approx 1tbsp sesame oil in a big pot on medium heat before adding the broccoli, courgette, green chilli, grated ginger + garlic and stir-fry for a few mins until slightly soft 
3. Now add the mushrooms, bok choy leaves, half the coriander & Tamari 
4. Pour in the veg stock water & add the miso paste, chilli powder & edamame beans
5. To prep noodles: pour boiled water over the noodles in a bowl & leave to sit for 5 mins before draining through a sieve and adding to the miso pot! 
6. Simmer on low for 15mins before serving with coriander leaves on top