Asian Broth With Buckwheat Noodles
Ingredients
2 litres Vegetable Stock or Chicken Bone Broth
2 serves of Buckwheat Soba Noodles
1 Carrot
1 handful Snow Peas
1 handful Bean Sprouts
1 handful Mini Corn
2 cups dried Shiitake Mushrooms
1 handful fresh Coriander
1 tbsp Reishi Powder
1 tsp Kelp Powder
1 inch of freshly grated Ginger
1 Garlic clove
1/4 cup Dashi
1-2 tbsp Tamari
1-2 tbsp Coconut Aminos
1 tbsp Mirin
the juice of 1 Lime
1 Red Chilli
Fried Shallots and Sesame Seeds to garnish
A drizzle of Toasted Sesame Oil
2 serves of Buckwheat Soba Noodles
1 Carrot
1 handful Snow Peas
1 handful Bean Sprouts
1 handful Mini Corn
2 cups dried Shiitake Mushrooms
1 handful fresh Coriander
1 tbsp Reishi Powder
1 tsp Kelp Powder
1 inch of freshly grated Ginger
1 Garlic clove
1/4 cup Dashi
1-2 tbsp Tamari
1-2 tbsp Coconut Aminos
1 tbsp Mirin
the juice of 1 Lime
1 Red Chilli
Fried Shallots and Sesame Seeds to garnish
A drizzle of Toasted Sesame Oil
Instructions
- Preheat oven to 190C.
- Add stock to a large pot and bring to a simmer with the ginger sliced into disks, garlic, shiitake mushrooms, reishi and kelp powders and 1/2 the sliced red chilli (with or without seeds depending on how spicy you like it).
- Allow to simmer until flavour develops and mushrooms are softened. Strain out the veg for a clear broth then add dashi, tamari, coconut aminos and mirin and allow to gently simmer.
- Place mushrooms in a small bowl and toss in oil of your choice and a good pinch of salt, flatten on lined baking tray and bake until dark and crispy.
- In the meantime cook your noodles and veg by adding veg into the simmering stock and the noodles into a separate pot of boiling water.
- Once the noodles are cooked, drain and rinse before adding to your bowls.
- Serve broth and veg and top with bean sprouts, roasted shiitake mushrooms, shallots, sliced red chilli, fresh coriander and sesame seeds and drizzle with lime juice and sesame oil.
