1 litre good quality vegetable stock
1 teaspoon finely grated fresh turmeric (or ¼ teaspoon ground turmeric)
1 teaspoon finely grated ginger root
2 teaspoons rice wine vinegar
2 teaspoons tamari
2 teaspoons rice malt syrup/maple syrup/coconut sugar
2 free range eggs
6 kale leaves, separated from stems and chopped roughly
300grams mushrooms, sliced
2 carrots, julienned or cut into fine matchsticks
340 grams of kelp noodles (I used Sea Tangle)
To serve: 1 spring onion (finely chopped), sesame oil for drizzling, *toasted nori sheets cut into triangles, sesame seeds, lime wedge
*Toasted nori sheets are available at health food stores and Asian grocers. You could also use seaweed flakes or untoasted nori sheets.
Place the stock, turmeric, ginger, rice wine vinegar, tamari and rice malt syrup (or whichever sweetener you are using) in a pot over a medium heat. Bring it to a simmer and cook gently for five minutes.
Bring a small pot of water to a boil. Add the eggs carefully and set a timer for four minutes.
Remove the eggs after four minutes and run under cold water until the outside is cool enough to peel comfortably. Remove the shell and cut each egg in half.
Add the kale to the simmering broth and cook for two minutes to soften. Add the mushrooms and cook for a further two minutes.
Add the carrot and kelp noodles. Heat these through for a minute. Remove from the heat and drizzle with a little sesame oil.
Split soup and vegetables between two bowls. Top each bowl with an egg. Sprinkle with spring onion, sesame seeds and top with a piece of toasted nori. Serve with a lime wedge on the side.