Copyright John Paul Urizar
www.johnpaulurizar.com.au
With it's milder flavour, arame is a good introduction to sea vegetables but just as valuable nutritionally. A good source of vitamins A and B, it's especially rich in iodine, a mineral we are consuming less and less of as we turn our back on iodised table salt in preference for sea salt. Iodine helps build the thyroid and accelerates the metabolism.
Bring a pan of water to boil and add the noodles. Boil rapidly for 4 minutes. Drain and rinse a few times in cold water to prevent them from sticking.
Boil the arame in 1 cup of water for 7 minutes. Retain 3 tbs water before draining completely.
Steam the bok choy for 1 ½ minutes before draining.
Using the reserved arame water, make a paste with the miso stirring continuously. Add the oil and brown rice vinegar. Toss the arame, bok choy, noodles and dressing through the salad.
Note: Pour the water used to soak arame in bath water instead of bath gel. The iodine in it will help to smooth the skin.
Makes 4 servings
| Prep Time: | 20 mins |
| Cooking Time: | 10 mins |
| Ready in: | 30 mins |
Suitable for: |
|
| Dinner, Entree, Lunch, Salad | |
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