Soak dried wakame in warm water for 8-10 mins, or until rehydrated. Finely chop wakame and set aside.
Meanwhile, prepare noodles according to directions on package, drain and set aside.
Prepare miso broth by warming broth or water in a saucepan. Turn off heat, add wakame and miso. Stir until dissolved.
Heat coconut oil in a large skillet. Add leeks, carrots and mushrooms, sauté over medium heat, watching closely not to burn, until leeks become soft (~5-8 mins).
Add corn, kale, ginger, and turmeric and continue to sauté for another 1-2 mins.
Pour miso broth over vegetables and add noodles. Stir until combined.
To serve, divide between bowls.
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