A quick and easy dish to prepare, this nourishing broth is brimming with goodness! Fermented miso paste contains natural enzymes which help to digest and assimilate all the goodness from the veggies, tofu and quinoa.  Miso and tofu are made from fermented soybeans and contain phytoestrogens that help to help to regulate female hormones, whilst the quinoa provides all the necessary amino acids (a complete protein source).  This is another great dish to keep up your sleeve for the end of the week as you can add any and all vegetables remaining in your crisper.

Prep time: 10 mins
Serves: 2

Ingredients

• 1 cup cooked organic quinoa
• 120g cooked organic tofu
• 1/3 cup brown rice miso paste
• 1 cup organic mushrooms (sliced)
• 1 carrot (sliced thinly)
• 1/4 head of broccoli, cut into florets
• 1 cup spinach
• 1 cup bean sprouts
• 1 garlic clove (minced)
• 1cm piece of ginger (minced)
• Handful chopped organic coriander
• 4 chopped umeboshi plums (these are Japanese salt plums – available from health food and speciality stores)
• 2 tbs sp. organic coconut oil
• 1 tbs sp. Arame Seaweed (available from health food stores)

Method

Divide the ingredient equally between 2 bowls. Meanwhile, boil the kettle then let it cool for 5 mins (Note: this step is really important.  As miso contains live enzymes, adding super hot water will destroy them). Pour 1 cup into each bowl and stir to dissolve the miso and coconut oil. Garnish with coriander leaves and serve. Simple yet so good!