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 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.