VEGETABLE MISO SOBA
Our beautiful friend Jacqueline Alwill from @brownpapernutrition has put together the most soul warming, Vegetable Miso Soba to keep you feeling nourished and nurtured this week.
As an accredited Nutritionist specialising in family, early childhood nutrition and functional food, she takes a practical evidence based approach to delivering information and ideas while working closely with many organisations as media spokesperson and ambassador. For more nutrition and recipes, check out her book “Seasons to Share” or at www.thebrownpaperbag.com.au
GLUTEN FREE : DAIRY FREE : VEGAN
SERVES: 4
PREP TIME: 10 MINUTES
COOK TIME: 20 MINUTES
INGREDIENTS:
350g eggplant, cut into 2cm cubes
2 tablespoons coconut or olive oil
1 bunch broccolini, cut into 2cm pieces, stalks included
1 bunch asparagus, trimmed and cut into 2cm pieces
200g green beans, trimmed and cut into 2cm pieces
2 Asian shallots, finely sliced
350g buckwheat soba
1 tablespoon sesame seeds
sea salt and black pepper
MISO BROTH:
4 L vegetable stock or broth
1/3 cup white miso paste
50g piece fresh ginger, peeled and finely sliced
1 tablespoon tamari or gluten free soy sauce
5-6 cloves garlic, peeled and finely sliced
TAMARI SPINACH:
1/2 teaspoon sesame oil
300g baby spinach
50g walnuts, chopped
3 teaspoons tamari
2 teaspoons maple syrup
METHOD:
Preheat oven to 180C and line a baking tray with greaseproof paper.
Place eggplant pieces on tray, drizzle with coconut or olive oil, season with sea salt and place in oven to cook for 20 minutes or until lightly golden.
Make the tamari spinach by adding sesame oil to a frypan and cooking spinach until wilted, about 3-4 minutes.
Whisk together maple and tamari, pop spinach into a bowl, drizzle over maple tamari, top with walnuts and set aside (it’s totally fine and absolutely delicious to eat this at room temperature!).
Whilst eggplant is cooking, make the broth by combining all ingredients in a large saucepan. Bring to the boil, then reduce heat to simmer for about 8 minutes.
Add broccolini, asparagus, beans and cook for 3-4 minutes, remove from broth, pop into a bowl, cover and set aside.
Add soba noodles to broth, cook 4 minutes or according to packet instructions then divide broth and soba between four bowls.
Top with green vegetables, cooked eggplant, add Asian shallots, sprinkle with sesame seeds and serve with tamari spinach and some little Japanese pickles if you have them handy too!
JACQUELINE ALWILL, ACCREDITED NUTRITIONIST @BROWNPAPERNUTRITION
MORE NUTRITION EDUCATION AND RECIPES WWW.THEBROWNPAPERBAG.COM.AU
Jacqueline is an Accredited Nutritionist specialising in family, early childhood nutrition and functional food. She writes for several media publications including Well Being, Eat Well, Body and Soul, Women’s Health, Men’s Health and Sporteluxe, hosts regular TV segments on nutrition and health (Ch 7 and Ch 9), is nutrition director of a start up baby food company (Bondi Bubs) and in 2016 published her first book “Seasons to Share” (Murdoch). Jacqueline takes a practical, evidence based approach to delivering information and ideas and works closely with many organisations as media spokesperson and ambassador. She loves all things outdoors, delicious food, and holistic living. Jacqueline has two children – Jet (10 years) and Elke (6 weeks). Jacqueline is based in Sydney, Australia.