Okra, Roasted Tomato & Buckwheat Noodle Bowl with Miso Ginger Broth
This lovely recipe is one of my all-time favourite soups. It features okra, also known as ‘lady’s fingers’. Mild in flavour, with a textural, sticky quality, this highly nutritious vegetable is a great source of fibre and antioxidants, including anti-inflammatory and anti-histamine quercetin. It has been used in traditional Asian medicine to help protect against inflammatory gastric diseases. I really enjoy this soup with tofu, but I only eat it very occasionally, as I believe unfermented soy is best consumed in moderation.
Ingredients 13
250 g cherry tomato, halved lengthways
250 g buckwheat noodles, 100%
2 tbsp dried instant wakame flakes
1 l vegetarian broth (stock)
250 ml water
2 tbsp ginger, peeled, very thinly sliced
250 g soft tofu, not silken, cut into bite-sized pieces
200 g okra, halved lengthways
60 g shiro miso paste (white miso paste)
1 tbsp tamari
1 tsp black sesame seeds, toasted
1 tsp white sesame seeds, toasted
togarashi, for sprinkling, to serve
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Method 7
Preheat the oven to 200°C (400°F/Gas Mark 6).
Arrange the cut-side down on a small baking tray. Roast for 10 minutes, or until the skins begin to blister and the tomatoes are soft, but are still holding their shape. Set aside.
Bring a medium saucepan of to the boil. Cook the 100% , referring to packet instructions until al dente. Drain, cool and set aside.
Soak the in cold water for 10 minutes, or until rehydrated. Drain and set aside.
To prepare the miso ginger broth, combine the , and in a medium saucepan over a medium heat and bring to the boil. Decrease the heat and simmer for 5 minutes. Add the and and simmer for 2–3 minutes until the okra is just tender but still has a slight bite.
In a small bowl, blend the and with approximately 125 ml (4 fl oz/1⁄2 cup) of the broth. Pour the mix into the miso ginger broth, gently stirring to combine.
To serve, divide the between deep serving bowls. Top with the , , roasted and . Pour over the ginger broth and sprinkle with and togarashi.
The Beauty Chef's tips
If you’re not vegetarian, make sure to make the miso ginger broth with chicken bone broth – it will help to soothe and seal the gut. You can also swap the tofu for some steamed chicken or fish; simply slice or flake it and add to serve.
LOW-FODMAP OPTION: Reduce the amount of miso to 45 g (1½ oz).
