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Autumn broth with veggie noodles

This broth is so quick an easy to make. As well as being satisfying and full of flavour. You can have it as a lunch, dinner or snack at any time of the day.


1 TBSP organic sesame oil

1 TBSP organic coconut oil

500g minced lamb or pork or beef 1 litre of chicken stock or broth 1 garlic clove, crushed

1tsp chilli paste

3 tablespoons of miso paste

1tsp ginger, finely chopped or grated 1 carrot, thinly sliced

2 TBSP spring onion, finely chopped

1 Handful coriander leaves

1 packet cauliflower or broccoli noodles

Sea Salt


In a large pot, warm the sesame and coconut oil. Once the oil is hot, add the minced meat of your choice and a little salt to season. Once cooked through, transfer to a separate bowl.

In the same pot add the spring onions, carrot, miso paste, garlic, chilli and ginger. Simmer on a low heat for around 3 minutes, or until the aromas become apparent. Then add the chicken broth and simmer for around 10 minutes.

Cooke the veggie noodles as per manufacturers instructions.

Ladle the broth, noodles and meat into serving bowls. Garnish with coriander.


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