Vegan, Gluten Free
Gafell Black Soybean Noodles 1 pack
5 shiitake mushrooms
100g taro, roasted
25g pack Miso soup base
1 pinch grated fresh ginger
20g dried seaweed
Half diced carrot
1 clove garlic
- Season taro with olive oil, salt, pepper and paprika, place in oven at 180C for 25 minutes.
- Boil water. Add 1 noodle cake per serving, cook for 5 minutes and drain.
- Prepare miso base, add finely sliced shiitake mushrooms and grated ginger. Cook for 5 minutes.
- In a bowl add noodles and pour over miso soup, top with fresh scallions and taro.