It’s been getting a bit makariri the last few nights so I decided to have a go at a hot and spicy noodle soup. Pak choi came in our Ooooby box this week (post on this veggie box delivery initiative to follow) but I am really keen to try this with some watercress and puha as a substitute (need to go on a foraging mission this weekend!). This recipe is enough for two hungry pakeke!
- 2 tsp sesame or vegetable oil
- 2 tsp minced garlic
- 1 spring onion, diced
- 1 tsp minced ginger
- 5 cups vegetable stock
- 2 Tbsp miso paste
- 1 red chilli sliced in half lengthways, seeds removed (I put this in whole to flavour the broth and then take it out before serving) – optional
- Ramen noodles (I used 1.5 bundles of these ones)
- 6 button mushrooms, thinly sliced
- 2 small bunches of pak choi (I chop the stem into chunks and put the leaves in whole)
- 1/2 block firm tofu
- 1 spring onions, diced
- some toasted sesame seeds and chilli flakes for serving (you could also add some fresh bean sprouts)
Heat the sesame oil in a large saucepan and add the minced garlic, ginger, and 1 diced spring onion. Fry these until slightly brown and then add the vegetable stock. Add the whole chilli to the stock and simmer.
Ladle a cup or so of the broth into a pyrex jug or bowl. Add in the miso and then whisk until it has broken up and dissolved. Return this mixture to the broth.
Remove the chilli. Add the ramen noodles, the mushrooms, the tofu and some of the pak choi. Cook until the noodles are ready.
Serve in deep bowls with the rest of the pak choi added at the last minute. Top with the spring onions, toasted sesame seeds and chilli flakes.