Tofu, enoki, kelp and kombu noodle

The noodles in this dish are made of whole wheat flour and dried Kombu and Kelp sea vegetables. Both of which are high in fiber and sugars that are food or prebiotics that nourish our gut microbiome. The Wakame seaweed added to the dish is also a prebiotic but, in addition like Kombu and Kelp is high in iodine, magnesium, folate, manganese and calcium. These trace elements are essential for ensuring a healthy thyroid function, heart health and for reducing insulin levels in the body.

The Enoki mushrooms, organic tofu with non-GMO soy, organic carrots and Nai bai further boost the nutritional value of this dish. Enoki mushrooms are highly nutritious, and so a great addition to your diet. They contain a variety of vitamins and minerals, that include vitamin Bs, and iron, selenium, calcium, phosphorous and copper. The dashi infuses this dish with gut friendly probiotics enhancing it’s nutritionally rich value and can help boost your immunity, yet it is so easy to put together!

Ingredients:

1. Organic Tofu Non-GMO soy – 200 gms
2. Enoki Mushrooms – 200 gms
3. Wakame – 2 tsp
4. Organic carrots – 2 tbsp matchsticks
5. Ginger – 2 tbsp
6. Organic Nai bai – 1/2 cup
7. Kelp and Kombu Noodles – 250 gms
8. Marukome liquid miso aka-dashi – 3 tbsp
9. Ichimi Togarashi – a pinch
10. Sesame seed oil – 2 tbsp

Method:

1. Cube the tofu
2. Slice off the bottom of the Enoki mushrooms and separate them into smaller bunches
3. Cut the carrots into matchsticks
4. Slice the ginger
5. Separate the Nai bai leaves
6. Place the dried Wakame into a 1/4 cup of water
7. Pour the sesame seed oil in a pan and warm it
8. Add the ginger and cook on low fire until soft
9. Add the tofu and cook for a few minutes
10. Remove the cooked tofu and put it aside
11. Cook the carrots, Nai bai and Wakame
12. Add the tofu
13. Cook the noodles halfway in a separate pan
14. Mix the noodles, the vegetables and pour in the dashi
15. Cook for 3 minutes
16. Sprinkle the Ichimi Togarashi on the noodles
17. Ready to be served!