Powerful Quick – Fix, Asian Bowls

It’s fermented its anti-inflammatory and so much more! This recipe will keep you satiated, drawing in lots of wonderful components and nutrients together (it’s also so fast which is great for a weeknight dinner). I make many versions of this as you may have seen from my Instagram feed – https://www.instagram.com/coconutandwhat/ which means it’s also very versatile.


Ready In: 12 Minutes


Suitable: Gluten free, Plant Based, Vegan, Gut friendly, Nut Free, Anti-inflammatory. GAPS. HCLF. WFPB


Ingredients:

Broth:

  • Miso & Tamarind paste (1tbsp)
  • Chilli & sesame oil (1tsp)
  • Water
  • Turmeric / ginger ( grated root or powder)
  • The Miso should already be salty if not then add some coconut amino’s or pink salt to your taste (i used fermented soy free white miso)

Oil is optional ⬆️

Base: 

  • Purple Konjac / kelp noodles / brown rice noodles

Toppings:

  • Fresh sprouts
  • Kale / Bok choy / edamame / any leafy greens
  • Puffed tofu (sprouted) baked tempeh
  • Shimeji mushrooms

Method:

  • Bring the broth ingredients to a low boil
  • Add in the base ingredients straight in
  • Cook for 3 minutes
  • Add the toppings
  • Cook for further a 3-5 minutes – (medium-high heat)

Coconutandwhat

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One Comment Add yours

  1. Looks delicious! I’ll have to look out for Miso Tamarind, I’ve never come across it before.

    Liked by 1 person

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