Emily’s Miso and Curly Kale

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  • 25g dried seaweed
  • 5g bonito flakes
  • 1 jar Kitchen on the Cape’s Vegetable Broth (approx 500ml)
  • 1 ½ litres water
  • 140g white miso
  • 400g egg noodles
  • Large bunch of curly kale, flat leaf parsley, chives, anything that looks nice in the vegetable patch at the moment….


Pop the seaweed, bonito flakes, water and broth into a pan and bring to the boil. Turn off and leave alone. Cook your egg noodles in some water – (or in some bone or chicken broth for extra goodness).

Put your strained noodles into a beautiful bowl, finely chop all your green up, really shred them as you are not actually going to cook them,and sprinkle on top of your noodles.

Strain the dashi broth – that’s what you made with the seaweed- and stir the miso paste into the liquid, heat it up but do not let it boil, then pour into your bowl on top of your greens and noodles, the heat from your dashi broth will cook the greens and heat the noodles through if they have gone a bit cold.

And there you have it. DELICIOUS and gut healing!

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