Okra, Roasted Tomato & Buckwheat Noodle Bowl with Miso Ginger Broth

*This lovely recipe is one of my all-time favourite soups. It features okra, also known as ‘lady’s fingers’. Mild in flavour, with a textural, sticky quality, this highly nutritious vegetable is a great source of fibre and antioxidants, including anti-inflammatory and anti-histamine quercetin. It has been used in traditional Asian medicine to help protect against inflammatory gastric diseases. I really enjoy this soup with tofu, but I only eat it very occasionally, as I believe unfermented soy is best consumed in moderation.*

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200°C (400°F/Gas Mark 6).

Step 2

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.

Step 3

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.

Step 4

Soak the wakame in cold water for 10 minutes, or until rehydrated. Drain and set aside.

Step 5

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.

Step 6

In a small bowl, blend the miso and tamari with approximately 125 ml (4 fl oz/½ cup) of the broth. Pour the mix into the miso ginger broth, gently stirring to combine.

Step 7

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.

Step 8

CARLA’S TIP 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.

Step 9

LOW-FODMAP OPTION Reduce the amount of miso to 45 g (1½ oz).