Ingredients
- Handful of Mushrooms
- 2 stalls of Spring onion
- 1 tbsp Sesame seeds
- Hakubaku organic udon noodles (1-2 serves)
- Yeo’s Sesame oil 1tsp
- Organic firm tofu
- Coconut aminos 1tsp
- Miso soup sachet (1)
- Broccoli (1/4 head)
- Peace Love and Vegetables Sauerkraut
- Fresh coriander and Thai basil to garnish
- Tamari 1 Tbsp
Method
- Dice mushrooms and fry in olive oil on low until golden.
- Cook udon noodles as per packet instructions
- Slice tofu into squares and grill for 2-3 minutes turning and repeating on opposite side until golden
- Steam broccoli In pot until lightly tender
- Chop up fresh herbs coriander, basil, mint and spring onion. Set aside.
- Add boiling water to miso packet as per packet instructions.
- Drain udon noodles, poor into bowl. Add prepared miso soup base. Decorate your Buddha bowl with broccoli, sauerkraut, fresh herbs, fried mushrooms and grilled tofu.
- Sprinkle sesame seeds on top. Season with sesame seed oil, coconut aminos, tamari.
Product used in recipe
- Hakubaku - Hakubaku Organic Udon
