Miso Mushroom Broth

Miso spiked GOOD BONES Broth, packed with mushrooms and veggies is our answer to cool days and colder nights.⁣ ⁣

We used zucchini noodles to keep this veggie packed but feel free to use cooked soba or ramen noodles. You could also add a soft boiled egg, some cooked, sliced meat or fish if desired.⁣ ⁣

For 2 serves, we marinated 2 cups of zucchini noodles in a little garlic, sesame oil and a pinch of salt for 5-10 minutes.⁣ ⁣

Meanwhile, sauté mixed varieties of mushrooms in sesame oil and some sesame seeds.⁣ ⁣

Slice a sweet potato into rounds and simmer in 500ml of hot bone broth until tender. We add some chopped Asian greens at the end to cook them too.⁣ ⁣

The Miso broth is made with 2-3 tbsp white miso paste (we love @merumiso) and 1 tbsp tamari whisked into the hot bone broth. You may need to add a little water.⁣ ⁣

Place the zucchini noodles into bowls, spoon in the hot sweet potato and greens, scatter the cooked mushrooms and pour over the hot broth and add some sliced shallots and extra sesame seeds to finish.

Just another quick, delicious and nutritious meal by @cheftomwalton 🙏