Organic Toasted Sesame Oil

(IN-STORE ONLY)

Umami White Miso Paste

Scoop's Bay Leaves

(IN-STORE ONLY)

Organic True Cinnamon Sticks

(IN-STORE ONLY)

Organic Cloves

(IN-STORE ONLY)

Organic Soba Noodles

(IN-STORE ONLY)

Ingredients

Instructions

1. Roughly chop all the mushrooms.

2. Heat oil in a large cast iron pot on high.
3. Add onions, garlic, ginger, miso and bay leaf. Sauté on high heat until onion starts caramelizing.
4. Reduce heat to medium and add mushrooms. Cook for a couple of minutes, stirring constantly until mushrooms are glazed and starting to sweat.
5. Add the reishi and kelp powders, tamari, coconut aminos and 1/2 the nori sheet cut into thin strips.
6. Mix well and then add the cinnamon, clove, basil, water and salt.
7. Reduce heat to low, cover with a lid and simmer 45 mins. Strain the broth and return to the pot.
8. Add broccoli and simmer for 10 mins, prep your noodles at this point, then add the kale and chicken/tofu and simmer for a further 5 mins.
9. Add cooked noodles, serve and garnish with chopped spring onions, sliced nori and sesame seeds.