Lemongrass noodle soup
Ingredients
- 4 stalks of lemongrass
- 1 inch fresh ginger, sliced
- 1 large shallot, quartered, skin on
- 4 garlic cloves, smashed, skin on
- 1 Thai red chilli, sliced
- 1 celery stalk, sliced roughly
- 1 large carrot, sliced roughly
- A bunch of fresh coriander stalks
- 1 dried shiitake mushroom
- 1 tsp coriander seeds, toasted
- ½ tsp black peppercorns
- ½ tsp salt
- 2 tbsp white miso paste
- 2 tbsp lime juice, adjust to taste
- 200g vermicelli rice noodles
- 2 tsp sesame oil
- 1 block tofu
- Tenderstem broccoli
- Pak choi
- 1 large courgette
- 2 spring onions, sliced finely
- Chilli oil
- Fresh coriander
Steps
- Cut 12cm off the bottom of each lemongrass stalk.
- Discard the tops, take the tough outer layer off and bash the stalks with a rolling pin until crushed.
- Place all the stock ingredients (up to and including salt) in a pot with approximately 5 cups of water.
- Cover and bring to a gentle boil. Simmer on low for 30 minutes.
- Drain and press the tofu.
- Strain the broth through a fine sieve – squeeze as much liquid out of the veggies as you can.
- Season with miso paste dissolved in some of the broth and lime juice.
- Cook your noodles according to the instructions on the packet.
- Once noodles are cooked, drain and stir 2 tsp of toasted sesame oil through them, for extra flavour.
- Cook tofu in sesame oil, allowing both sides to brown.
- Steam tenderstem broccoli, thinly sliced courgette and pak choi.
- Place a cluster of noodles, a few slices of tofu and steamed veggies in each bowl. Pour hot soup on top.
- Garnish with sliced spring onions, chilli oil (optional), fresh mint and coriander leaves.