2 handfuls of fresh coriander
2 handfuls of mint leaves
1 thumb-sized piece of ginger
1 clove of garlic
2 bunches of bok choy
2 handfuls of cashew nuts
200 g rice noodles
1 tsp miso paste
450 ml vegetable broth
1 bed of water cress
100 ml water
- Wash the broccoli and the carrots, peel the carrot and finely slice both. Remove the stalk from the bok choi and also finely slice it. Peel and grate the ginger, grate the garlic. Pluck the mint leaves, crush the cashew nuts in a mortar.
- Heat a pan with a tablespoon of coconut oil, then lower to medium heat. Grate ginger and garlic, add broccoli, carrots and the white part of the pak choi and sautée for 5 minutes. Finally, add the green part and only it sautée briefly. The leaves should stay crispy and brightly green. Heat the broth in a saucepan.
- Whisk 1 tsp miso paste with 100 ml water.
- Cook the rice noodles. Usually it is enough to let them steep in the hot broth for a few minutes.
- Before you add miso and vegetables, you can test whether the noodles are al dente.
- When the broth is hot enough and the noodles are ready, add the miso mixture and the vegetables.
- Top with coriander, cress, mint leaves and the cashew nuts. Add some tamari sauce and lime juice to taste and sprinkle with a little grated lime zest.
Vegetable broth: Soon, there will also be a delicious and easy vegetable broth recipe on the blog. I’m currently compiling a free e-book with my 10 easiest, vegan basic recipes. Of course, this includes a tasty vegetable broth, a perfect gluten-free bread, a delicious tart base that always works and much more. But meanwhile, you can use your own vegetable broth or a vegan vegetable broth, such as that of biovegan, which is the only ready vegetable broth, I can recommend.