Soba Buckwheat Noodle Miso Soup with Squash, Cauliflower & Mixed Seeds

My personal diet message to myself as I get older is all about re-hydration. There is no doubt as we age everything: our hair and nails and skin gets drier and moisturising from the inside as well as the outside can really help.  We are used to rubbing fatty moisturisers into our skin, but this is constantly at attack from the environment, so it would seem that it might be more effective to put the fats inside you so that your body can do the job of lubricating you itself. Of course I mean good fats rather than bad fats, namely Omega 3 fats, essential fatty acids. I think we all panic at this word, imagining that we have to consume bucket loads of sardines and mackerel to achieve our daily quota, but whilst fatty fish is clearly good for you all sorts of vegetables, seeds and nuts are also excellent sources.

Here are a few to try and include in your diet
Flaxseeds
Walnuts
Beef
Brussel Sprouts
Cauliflower
Winter Squash
Broccoli
Kale
Spinach
Green Beans
Parsley

I really like this miso broth. It is clean and restorative. You can add all sorts of vegetables that you want, preferably from the list above and then you know it is going to be super good for you!

Soba Noodle Soup 2

Soba Buckwheat Noodle Miso Soup with Squash, Cauliflower & Mixed Seeds
100g per person Soba Buckwheat Noodles(Try Clearspring or Yataka )
½ a Squash or a piece of pumpkin (Sweet Mama, Butternut, Acorn)
½ Cauliflower
Sunflower Oil
Seeds (Pumpkin, Sunflower, Sesame, Black Sesame etc)
Organic Barley or Brown Rice Miso (Try Clearspring or Yutaka)
Sesame Oil
Large knob of Ginger, grated preferably on a Microplaner
1 clove garlic, grated preferably on a Microplaner
Fresh Red Chilli, Very finely chopped
Fresh Lime Juice or Pon Zu

Put a pan of salted water on to boil. Peel and cut your pumpkin or squash into 1cms chunks. Cut the cauliflower into bite-size florets. Add the noodles, cauliflower and squash to the boiling water and cook until the noodles are completely cooked. They should no longer taste floury. Drain well in a colander and then toss in some sesame oil.  In the same saucepan fry the garlic, ginger and chilli in a little sunflower oil for a few a few minutes. Add a litre of water and a couple of tablespoons of miso to taste. When you have got a really delicious tasting broth add the noodles and vegetables back in with a good squeeze of lime to taste, Do not boil as this will kill the active enzymes in the miso. Scatter with seeds and serve.

Soba Noodle Soup 3

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