Serves 4
This lovely recipe is one of our all-time favourite soups from The Beauty Chef Gut Guide. It contains okra, a highly nutritious veggie that's a great source of gut-loving fibre, as well as skin-protective antioxidants.
Ingredients
250 g (9 oz) cherry tomatoes, halved
250 g (9 oz) 100% buckwheat noodles
2 tablespoons dried instant wakame flakes
1 litre (34 fl oz/4 cups) Vegetarian Broth or chicken
Bone Broth (page 229 of the Gut Guide), or store-bought stock
250 ml (81⁄2 fl oz/1 cup) water
2 tablespoons ginger, peeled & very thinly sliced
250 g (9 oz) soft (not silken) tofu, cut into bite-sized pieces
200 g (7 oz) okra, halved lengthways
60 g (2 oz/1⁄4 cup) shiro (white) miso paste
1 tablespoon tamari
1 teaspoon black sesame seeds, toasted
1 teaspoon white sesame seeds, toasted
Togarashi, for sprinkling, to serve
250 g (9 oz) 100% buckwheat noodles
2 tablespoons dried instant wakame flakes
1 litre (34 fl oz/4 cups) Vegetarian Broth or chicken
Bone Broth (page 229 of the Gut Guide), or store-bought stock
250 ml (81⁄2 fl oz/1 cup) water
2 tablespoons ginger, peeled & very thinly sliced
250 g (9 oz) soft (not silken) tofu, cut into bite-sized pieces
200 g (7 oz) okra, halved lengthways
60 g (2 oz/1⁄4 cup) shiro (white) miso paste
1 tablespoon tamari
1 teaspoon black sesame seeds, toasted
1 teaspoon white sesame seeds, toasted
Togarashi, for sprinkling, to serve
Method
Preheat the oven to 200°C (400°F/Gas Mark 6).
Arrange the tomatoes cut-side down on a small baking tray. Roast for 10 minutes, or until the skins begin to blister and the tomatoes are soft, but are still holding their shape. Set aside.
Arrange the tomatoes cut-side down on a small baking tray. Roast for 10 minutes, or until the skins begin to blister and the tomatoes are soft, but are still holding their shape. Set aside.
Bring a medium saucepan of water to the boil. Cook the buckwheat noodles, referring to packet instructions until al dente. Drain, cool and set aside.
Soak the wakame in cold water for 10 minutes, or until rehydrated. Drain and set aside.
To prepare the miso ginger broth, combine the broth, water and ginger in a medium saucepan over a medium heat and bring to the boil. Decrease the heat and simmer for 5 minutes. Add the tofu and okra and simmer for 2–3 minutes until the okra is just tender but still has a slight bite.
In a small bowl, blend the miso and tamari with approximately 125 ml (4 fl oz / 1/4 cup) of the broth. Pour the mix into the miso ginger broth, gently stirring to combine.
To serve, divide the noodles between deep serving bowls. Top with the okra, tofu, roasted tomato and wakame. Pour over the ginger broth and sprinkle with sesame seeds and togarashi.
If you’re not vegetarian, make sure to make the miso ginger broth with chicken bone broth – it will help to soothe and seal the gut. You can also swap the tofu for some steamed chicken or fish; simply slice or flake it and add to serve.
For more gut-nourishing recipes, check out The Beauty Chef Gut Guide – available now.
