A simple and nutritious meal combining fresh Asian flavours and hearty noodles in a wholesome broth.
Ingredients 4 spring onions, chopped
1 tablespoon soy sauce or tamari
1 thumb-size piece of fresh ginger, zested or finely chopped
1 tablespoon dried seaweed of your choice (wakame, arame, kombu etc)
6 - 8 dried shitake mushrooms
200gm buckwheat soba noodles (or noodles of your choice)
1 bunch of bok choy or other Asian green chopped finely
1/2 bunch of coriander - both the stems and leaves chopped roughly
Dash of white pepper
Combine most of the spring onion (leave a little for garnish), the ginger, soy sauce, seaweed, mushrooms, white pepper and coriander stems with three cups of water in a saucepan and bring to the boil, then simmer gently for ten minutes.
Cook the noodles according to the directions and in the last minute add the bok choy.
Add the bok choy to the noodles
Strain the broth through a mesh strainer and divide between the bowls.
Drain the noodles and bok choy and add to the broth.
Garnish with the coriander leaves and remaining spring onions.