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
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.