Ingredients
- 1 tbsp tamari soy sauce
- 2 tbsp marine collagen
- 10g nori sheets, sliced
- 3 spring onions, chopped
- 1 tbsp miso paste
- 300g silken tofu
- 100g buckwheat soba noodles (gluten-free)
- 2 tbsp extra virgin olive oil or ghee
- 250g Swiss brown mushrooms, sliced
- 4 shiitake mushrooms, sliced
- 2 brown onions, sliced
- 4 cups (1L) boiled water
- 10g ginger, fresh, finely sliced
- 4 garlic cloves, smashed
- 3 star anise
Broth
Mushroom mix
Serves/Makes: 4
Method
Sauté onions in oil for 10 minutes over a low heat to caramelise. Pour over freshly boiled water then add the mushrooms, ginger, star anise and garlic. Simmer partially covered for 15 minutes. Add collagen, tamari, seaweed, spring onion and miso paste, then mix through. Divide tofu and noodles into large serving bowls and ladle in the hot broth. Serve and be nourished.
Recipe Notes
Add cooked organic egg or choice of protein.
