Miso Courgette Noodle Broth | sheerluxe.com
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Total Time: 20 Minutes

Serves 4

This refreshing broth is packed with bright flavours and is pretty speedy to make too. Using courgette noodles is a lighter alternative to using egg, wheat or rice noodles, but if you want to bulk it out then by all means forget the courgette and use real noodles instead.


  • 3 tbsp of unsalted peanuts

  • 1½ litres of vegetable stock

  • 6 tbsp of white miso paste

  • 2 cloves of garlic, peeled and crushed

  • 2½cm piece of ginger, peeled and grated

  • 1 red chilli, finely sliced

  • 3 courgettes

  • 4 spring onions, finely sliced

  • 150g of silken tofu, drained and diced

  • 1½ tbsp of rice vinegar


  1. Place a small pan over a medium heat. Add the peanuts and toss around until lightly golden. Tip onto a board and roughly chop, then set aside to use when serving.

  2. Bring the stock to the boil in a large saucepan over a high heat, then add the miso paste, garlic, ginger and chilli. Reduce the heat, stir until the miso has dissolved and leave to gently simmer for five minutes.

  3. Use a spiraliser or julienne peeler to make the courgette noodles. Alternatively, use a vegetable peeler to give you wider strips, more like pappardelle pasta ribbons.

  4. Add the courgette to the pan along with the spring onions, tofu and rice vinegar. Allow the noodles to warm through for a minute or so, then divide into bowls. Scatter with the peanuts and serve.

Recipe from The Flexible Vegetarian by Jo Pratt (Frances Lincoln, £20)

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