Kimchi and Tofu Noodles with Roast Brussels Sprouts

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

3 tbsp rapeseed oil

500g brussels sprouts, outer leaves removed, halved

1 thumb ginger (about 20g), peeled and roughly chopped

2 cloves garlic, peeled and roughly chopped

1½ tbsp miso

150g kimchi

2 tbsp soy sauce

1 tsp sherry vinegar

170g soba noodles

1 bunch spring onions, finely chopped

2 to 3 tbsp mirin

290g silken tofu, drained and cubed

Chilli oil, to serve

Directions at theguardian.com

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