by Angie Booth
This is a great on-the-go lunch. Full of goodness and very satisfying without being heavy.
The vegetables are only very lightly cooked so they retain their texture and most of their nutrients. It’s suitable if you want to eat dairy-free or wheat-free. You can prepare all the ingredients in the morning and layer them up into your jar or heat-proof container. Just add the hot water when you are ready to eat it.
Miso paste is made from fermented soya beans so the soup is gut-friendly. The dulse flakes (seaweed) are rich in iodine, which is involved in the production of thyroid hormone. Broccoli (like cauliflower and cabbage) has powerful disease-preventing properties and is one of the most highly regarded foods for cancer prevention.
Play around with the ingredients: add tofu, radish, cashew nuts, cabbage etc. The trick is to add them in layers, miso paste goes first, then the broccoli, spring onions and mushrooms (or the heavier/ chunkier ingredients you’d like to soften more). Next layer the bean sprouts, pickled ginger, coriander and micro-greens and sprinkle the dulse flakes on the top.
2 tablespoons each of:
- Bean sprouts
1 tablespoon each of:
- Miso paste (any colour)
- Spring onion
- Microgreens (or finely shredded green leafy veg of your choice)
- Dulse flakes
Layer the ingredients into a jar. Pour in enough boiling water to cover. Let it stand for 1 minute (longer if you prefer) and stir well to dissolve the miso paste.