San Elk Vegetable Stock Ground

Chicken Bone Broth Powder

Organic Buckwheat Soba Noodles

(IN-STORE ONLY)

White Dashi Japanese Broth

Organic Japanese Tamari Soy Sauce

(IN-STORE ONLY)

Coconut Amino Sauce

Organic Toasted Sesame Oil

(IN-STORE ONLY)

Organic Roasted Sesame Seeds

(IN-STORE ONLY)

Ingredients

Instructions

1. Preheat oven to 190C.
2. 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).
3. 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.
4. 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.
5. 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.
6. Once the noodles are cooked, drain and rinse before adding to your bowls.
7. 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.