This simple and fragrant soup boasts a ton of green goodness while still feeling deeply comforting. The Asian pesto brings a brightness I adore.
Serves: 4
INGREDIENTS
270 grams buckwheat ramen noodles
2 litres chicken or vegetable stock
2 cups water
2 stems lemongrass, halved
5 cloves garlic, quartered
4cm fresh ginger root, sliced into 1cm pieces
2 tablespoons soy sauce or fish sauce
1 large red chilli, seeds removed and finely sliced
½ cup shelled edamame beans (find in the freezer section of the supermarket)
1 large bunch kale, stems removed and sliced into very fine ribbons
1 spring onion, sliced thinly
Brazil nut and coriander pesto
¼ cup brazil nuts
large handful fresh coriander
large handful fresh mint
zest of 1 lime
juice of 1 lime
½ cup mild olive oil
1 teaspoon sesame oil
sea salt and freshly ground black pepper
METHOD
Combine all the pesto ingredients in a food processor. Blitz until desired consistency is reached. Season generously. Cook the noodles according to the packet instructions. Drain and run under cold water until cooled. Set aside until ready to use.
Combine the stock, water, lemongrass, garlic, ginger, soy sauce (or fish sauce) and chilli in a soup pot. Bring to a boil and then simmer for 7 minutes.
Strain the broth into another pot, bring to the boil. Add the edamame beans and cook for 2 minutes, then add the noodles, greens and spring onion. Bring to the boil again and then remove from the heat straight away.
Divide soup and noodles between bowls. Top with a dollop of pesto and serve immediately. Serves 4.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!