Detox Asian Veggie Hot Pot

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This is a fresh and tasty lunch, which is very healthy, detoxifying, and low in fat. This would be perfect to use up any leftovers, such as vegetables and meats, and takes seconds to do. This is my favourite portable lunch to take to work when it’s cold outside.

Further Food Nutritionist Commentary:

Fermented foods, like miso, can help support good bacteria in our gut. The microorganisms used in fermentation can help break down the fats, carbohydrates, and protein found in the soybeans, which may help in digestion and absorption. Miso is also a good source of fiber and protein. Ginger also has a history of helping digestive problems and is anti-inflammatory!

By Kathleen Benson, RDN LD

Detox Asian Veggie Hot Pot

  • Prep Time: 10 minutes
  • Cook Time: 3 - 4 minutes
  • Servings: 1

Ingredients

1 tablespoon of miso paste (any variety will do)
1/2 stock cube (either chicken or vegetable)
1 inch ginger (thinly sliced)
1 small chilli (de-seeded and chopped finely–you can replace with dried chilli flakes)
1 tablespoon tamari
1/4 lime
1/2 bell pepper (thinly sliced)
1/4 head broccoli (cut into bitesize pieces)
1/2 cup spinach
1/2 cup kale (and a mix of other vegetables you have lying around. I like to use things like cabbage, spinach, kale, edamame beans, beansprouts and courgetti noodles)
1 serving dried rice noodles
Optional: leftover cooked chicken, turkey or pork

Instructions

  1. Place all the ingredients into a jar that can be sealed. You may need to break up the noodles to fit it in. You can do this the night before so that it’s all ready for you to take to work.
  2. When you’re ready to eat, pour boiling water into the jar to the top, and make sure you give all the contents a really good stir. You need to ensure the miso paste is spread throughout, and the noodles are starting to unravel.
  3. Seal the lid and let it sit for 3 – 4 minutes, in which time the noodles will be cooked, and the vegetables are al dente. You can squeeze the lime for extra zing, and top with more chili if needed. Enjoy!
Place all the ingredients into a jar that can be sealed. You may need to break up the noodles to fit it in. You can do this the night before so that it’s all ready for you to take to work. When you’re ready to eat, pour boiling water into the jar to the top, and make sure you give all the contents a really good stir. You need to ensure the miso paste is spread throughout, and the noodles are starting to unravel. Seal the lid and let it sit for 3 – 4 minutes, in which time the noodles will be cooked, and the vegetables are al dente. You can squeeze the lime for extra zing, and top with more chili if needed. Enjoy!

Nutrition Information

Per Serving:  Calories: 263; Total Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 970mg; Potassium: 925mg; Carbohydrate: 50g; Fiber: 10g; Sugar: 10g; Protein: 13g


Nutrition Bonus:  Vit A: 129%; Vit C: 581%; Calcium: 19%; Iron: 20%

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