Aromatic miso spiked vegetable and noodle broth recipe, full of colour, nutrients and flavour– the perfect quick and easy midweek meal for when you're short on time but don't want to compromise the flavour.
Ingredients
- 2 veggie stock cubes
- Star anise
- Thumb ginger, roughly 5cm
- 4 garlic cloves
- 4 spring onions
- 1 medium carrot
- ½ tbsp miso paste
- 1 chilli
- 1 lime
- 1 tbsp soy sauce
- 4 nests noodles, which ever you have at home
- 200g Asian greens, or a green cabbage
- Few sprigs coriander
Method
- Place a large pan of water onto boil, about 1.2 litres as some will evaporate, add in the stock cubes and star anise and bring to the boil, then simmer.
- Meanwhile peel the garlic and the ginger. Keep the garlic cloves whole and add to the broth. Cut the ginger into a few chunks, big enough for you to retrieve later.
- Wash and finely slice the spring onions. Finely slice the chilli. Pick the leaves of the coriander. You can actually add all the peelings and the spring onion ends, the chilli end and the coriander stalks to the pan for extra flavour in the broth. Set the sliced chilli and spring onions and coriander leaves aside for later.
- Peel the carrot and ribbon using the same peeler. Shred the greens you’re using. Now everything is prepped, cook the noodles according to the packet.
- Sieve the broth, discard everything apart from the garlic and ginger, and then place back on the heat. Finely chop the softened garlic and ginger, and add back the pan. Stir in the miso, soy sauce and half the juice from the lime.
- Add in the greens just to blanch, followed by the carrots and then immediately remove from the heat.
- You can now start serving up. Divide the noodles between two bowls. Add in the broth, greens and carrot.
- Top with all the sliced spring onions, the coriander leaves, the chilli and serve with a wedge of the other half of the lime.
