TerraSana Brown rice noodles with wakame 250g, organic

Brown rice noodles with wakame: gluten-free enjoyment of Japanese cuisine

In addition to rice, these gluten-free noodles contain only wakame (seaweed) and water. In terms of taste, they fit perfectly with the savoury, umami flavours of Japanese cuisine. This typical Oriental-style pasta is also easy to digest and versatile in use. They taste great in combination with miso (soup), seaweed, and Japanese flavours such as tamari, mirin and sesame oil, or in vegetarian dishes with tofu and egg.

Noodle recipe for miso soup

Ingredients :

• 10g arame seaweed
• 180 grams of brown rice noodles with wakame
• 4 eggs 
• 1 tbsp coconut oil
• 100g Bertyn seitan
• 1 red onion, sliced into very fine rings
• 3 cm ginger root, finely grated
• 2 garlic cloves finely chopped
• 1 chili pepper, chopped
• 750 ml water
• 5 spring onions, sliced
• 3 tbsp mugi miso (unpasteurised)
• Shoyu, to taste                            

Preparation:

Wash the arame and let it soak for 5 minutes. Bring a pot of water to the boil. Add the rice noodles and boil until tender in 3-4 minutes. Rinse with cold water so that the noodles retain their structure.

Boil the eggs until done. Put a tbsp of coconut oil into a soup pan. Add the seitan and fry for a few minutes. Then remove the seitan from the pan. Fry the onion. If necessary, add some coconut oil. Add the grated ginger, chopped garlic and finely chopped chili pepper to the onion and cook for 2 minutes, until you can smell the aromas. Add 750 ml boiling water.

Add the soaked arame, chopped spring onions and miso, and mix together until the miso is fully dissolved. Divide the noodles evenly among the soup bowls. Pour the soup over the noodles. Add tamari, to taste. Cut the boiled eggs in half and top off your plate of miso soup with the eggs, seitan, and any extra spring onions as garnish.

Allergies

There may be traces of nuts, soy and sesame.

brown rice flour*, wakame seaweed 0.5%, water

*=BIO

There may be traces of nuts, soy and sesame.