Warming Miso & Ginger Noodle Broth

This is what I make when I want something warm and soupy but can't face a full cooking production. It takes ten minutes. It tastes like a hug. The miso and ginger settle the stomach. The noodles make it feel like a proper meal.

Why it's gut-friendly: Miso is fermented, providing probiotics that support your gut microbiome. Ginger is a well-known digestive aid that soothes nausea and bloating. This broth is light, hydrating, and easy to digest.

Ingredients (Serves 1):

• 500ml vegetable or chicken stock
• 1 tbsp white miso paste
• 1 tsp fresh ginger, grated
• 1 garlic clove, crushed (omit for low FODMAP)
• 50g rice noodles or soba noodles
• A handful of spinach or bok choy
• 1 spring onion, finely sliced (green part only for low FODMAP)
• A soft-boiled egg (optional)
• A drizzle of sesame oil

Method:

1. Cook the noodles according to packet instructions. Drain and set aside.
2. In a small saucepan, bring the stock to a gentle simmer with the ginger and garlic (if using).
3. In a small bowl, mix the miso paste with a few tablespoons of the hot stock to loosen it, then stir the miso mixture back into the pan. (Don't boil miso—it kills the good bacteria.)
4. Add the spinach or bok choy and let it wilt for 30 seconds.
5. Place the cooked noodles in a deep bowl. Pour the hot broth over them.
6. Top with spring onion, a soft-boiled egg if using, and a drizzle of sesame oil.
7. Eat slowly, breathing in the steam.