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The Peanut Butter Broth Noodles That EVERYONE Needs To Try

Forget miso, because PEANUT BUTTER SOUP. Our resident cook Bella Koh (@catslavery) tells us how to whip up what we guarantee will be your next lazy day lunch.
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You know what’s so very millennial? The whole concept of clean eating. You know what’s also very millennial? Ordering quinoa salads and green smoothies from an app. As hopeless millennials, we’re guilty of taking the easy (though admittedly convenient) route of ordering food via our phones rather than partake in the slow life and you know, actually see the kitchen as something more than a place to cook instant ramen.

Well, not anymore! To prove that good food that’s good for you can come from your own kitchen with hardly any effort on your end, we decided to ask Bella Koh of @catslavery, food stylist, super mama, major cat lover and purveyor of the slow life, to craft a series of gorgeous recipes out of what she affectionately calls “The Cat Kitchen”. This week, Bella dishes out possibly her coolest recipe to date – noodles with broth made out of peanut butter. YES, PB. It is hearty, wholesome, clean, sweet, savoury with a hint of tartness, and honestly, just darn mouthwatering by just the pictures alone. For more drool-worthy but super healthy meal suggestions, don’t forget to check out Bella’s Instagram here.

 

INGREDIENTS

SOUP BASE:
3 tablespoons Mayvers Natural & Crunchy Peanut Butter
1/2 cup water
2 cups organic soy milk 
1 tablespoon organic tamari
2 tablespoons organic mirin
3 teaspoons organic toasted sesame oil
1 teaspoon pink himalayan salt
3 tablespoons lime juice

THE TOPPING: 
1/2 cup organic firm tofu, cut into cubes
1/2 cup organic broccolini florets, blanched
1/2 cup organic snow peas, blanched and sliced
1/2 packet organic quinoa buckwheat noodles, blanched
1 teaspoon organic white sesame seeds

 

THE METHOD

1. In a medium pot, heat the water. When it boils, stir in the peanut butter.
2. Add tamari, sesame oil, and mirin into pot and whisk together for 5 mins. When it is smooth and creamy, add soy milk and salt last. Turn off the heat.
3. Place noodles into serving bowl and pour soup over noodles.
4. Top with peas, broccolini, tofu and garnish with sesame seeds.
5. Serve hot. (For a chilled version, simply refrigerate the soup base for four hours and repeat steps 3 and 4.)

 

What To Read Next: I Gave Up Sugar For 30 Days For The Sake Of My AcneThe Vegan Coconut Tart That Is Almost Guilt-Free and The Not-So-Average Peanut Butter Toast You Can Make In Your Sleep | Images: Bella Koh (@catslavery)

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