This recipe is in two parts, firstly we make the soup/broth base which you can add any numerous other flavoured ingredients into, fish, chicken, meat, vegetables etc etc

And secondly, in this case we’re going to add vegetables, noodles and tofu, to make a tasty broth

This recipe will serve 4 people

Shopping list

Firstly for the broth

1500ml of dashi stock (available in supermarkets now)

4 tablespoons of miso paste

100ml of coconut milk

A good splash of mirin (again available in your supermarket)

A piece of fresh ginger finely grated ( don’t bother to peel it life’s too short to peel ginger)

1 teaspoon of tamarind paste

2 cloves of garlic crushed

2 hot red chilli finely chopped ( don’t forget to wash your hands!)

4 lime leaves

Method for the broth

1. First bring the stock to a simmer

2. Mix the miso paste with a little stock and stir back into the simmering stock

3. Put all of the remaining ingredients into a food processor and blitz together

4. Pour the blended mixture into the stock and simmer for 5 minutes

5. Your stock is now ready to use

Now for the vegetable and noodle broth

Shopping list

A handful of green beans topped and tailed

A carrot peeled and cut into thin batons

A handful of fresh spinach

A handful of fresh bean sprouts

A handful of mangetout or sugar snap peas

A red pepper de seeded and cut into batons

A handful of fresh shiitake mushrooms

200g of tofu (optional)

50g of thin glass noodles soaked in boiling water

Method for your broth

1. Bring the stock back to the simmer

2. Add all the chopped vegetables, except for the spinach and bean sprouts, and simmer for 4 minutes

3. Add the spinach and bean sprouts and cook for 30 seconds

4. Divide the noodles and cubed tofu between 4 warm bowls

5. Now carefully ladle over the vegetable broth and serve immediately

As I’ve said, if you’re feeling adventurous, add some prawns, scallops, chicken, strips of fillet steak to your broth, making a really filling tasty dish

Happy cooking

Jon

Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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