Author Notes
I’ve been toying with the idea of DIY instant noodles for a while and I think you’ll be happy with this one. —Alannah | Kale Mary
Ingredients
- For the soup base
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1 tablespoon
chickpea miso powder (or a soy-based miso)
-
1 tablespoon
vege stock powder
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1/2 teaspoon
wakame flakes
- For the fillings
-
100 grams
dried mung bean vermicelli noodles
-
1
carrot, julienned
-
1 cup
white cabbage, finely sliced
-
1/2 cup
tuscan kale, finely sliced
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2 tablespoons
ginger, grated
-
2-4 cups
boiling water
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1 tablespoon
gluten-free soy sauce
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Spring onion, to serve
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Thai basil, to serve
-
Lime juice, to serve
Directions
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Place the soup base ingredients in the bottom of a bowl or glass container. Add noodles and vegetables.
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Pour boiling water into the bowl or container until all ingredients are covered. Let sit for 5 minutes, with a saucer or lid on top.
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Garnish with spring onion and Thai basil, and drizzle with fresh lime juice.
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