This is an incredibly fragrant and tasty broth that can be spooned over your fillings of choice! The cauliflower adds creaminess to the broth, while the miso adds Umami and the ginger adds some spice.
Build a nourishing balanced broth bowl by choosing a protein (e.g. tofu / egg / fish / shredded chicken / chickpeas), a carb (e.g. rice noodles, soba noodles, basmati rice, pasta), veggies (e.g. fresh greens, seared crispy veg), and a healthy fat (e.g. sesame seeds, chopped peanuts, sesame oil).
Miso-ginger-cauliflower broth bowls (build your own)
- 1/2 large cauliflower broken into florets
- 2-3 cm fresh ginger or about 1 tbsp crushed ginger
- 1 peeled garlic clove or about 1 tsp crushed garlic
- 6 tbsp miso paste
- 1.5 cups boiled water
- salt for seasoning to taste you may not need this, depending on how salty your miso is. Taste and see.
Filling ingredients / add-ins
- 4 cups cooked rice noodles or rice, buckwheat noodles, soba noodles, or even spiralized starchy veg (potato / sweet potato / butternut)
- 2 cups cubed tofu or tempeh, cooked shredded chicken / pork, cooked flaked fish, canned chickpeas, or boiled eggs (halved and peeled)
- 4 cups Pan-seared veggies, such as sugar-snap peas, asparagus, green beans, baby marrow, carrots. The veggies should be seared very briefly in a hot pan, and should still be crisp.
- 4 cups fresh baby spinach leaves optional
Final touches (garnishing)
- 2 tbsp sesame oil or sesame seeds, chopped peanuts, flaked almonds
- chopped fresh spring onions or any fresh herbs, e.g. coriander
- Place the cauliflower florets in a pot with 6 cups of water, the miso, ginger and garlic. Bring to a very gentle simmer, then turn the heat down to very low and simmer for 15 minutes, or until the cauliflower is soft. Blend until totally smooth. Taste and adjust salt if needed.
- Arrange your filling ingredients into 4 bowls, with each bowl containing one cup of noodles (or starch of choice), 1/2 cup of tofu (or protein of choice), 1 cup of veggies, and 1 cup of baby spinach (if using).
- Pour the broth over each prepared bowl, then garnish with sesame oil (or fat of choice), spring onions or fresh herbs. Serve immediately.