Almond, Turmeric & Kale Miso Ramen

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• 4 heaped TBSP white miso

• 1 l Rude Health Ultimate Almond Drink

• 200 g firm tofu, pressed to remove excess moisture and then cut into cubes

• 150 g kale (mixed or whichever you prefer), washed, pulled from the stalk and torn into bite- sized pieces

• 250 g thin brown rice noodles

• 1 tsp turmeric

• Soy sauce

• Coconut or groundnut oil


• Finely-sliced spring onions, fresh or dried red chilli, coriander, lime


1. Mix the turmeric, miso and 1 tablespoon of the Rude Health Almond Drink to form a golden paste. Put one tablespoon of the paste into a bowl, and add the tofu and a good dash of soy sauce. Toss to coat, and leave to sit for 5 minutes.

2. Pour a tablespoon of oil into a pan and stir-fry the kale until it’s crisp around the edges and has softened a little. Season with a good pinch of salt and scoop from the pan into a bowl. Put the pan back on the heat, add a little more oil and fry the tofu until golden.

3. Cook the noodles in boiling water according to the instructions on the packaging. Drain and divide between four serving bowls.

4. While the noodles are cooking, gently heat the almond milk in a large saucepan until just before it comes to the boil, then take it off the heat and stir in the remaining turmeric miso paste.

5. Ladle the broth over the noodles and top the bowls with the crispy kale and tofu. If you like, finish with some of the add-ons for extra flavour.

“Wellness Warehouse strives to help you live life well but because we are retailers and not medical practitioners we cannot offer medical advice. Please always consult your medical practitioner before taking any supplements, complementary medicines or have any health concerns and ensure that you always read labels, warnings and directions carefully, prior to consumption.”