About the Recipe
I absolutely adore this dish as a way of adding the taste of the East for mid-week dinners. It bulks up a typical tom-yum soup and miso broth by giving it the fulfilling pleasure and substance of noodles and veg you would get with a ramen.
- Sunni Patel, PhD
The umami hit from the soy sauce and seaweed will satisfy the lack of typical fish sauce, and provide some much need source of iodine.
Shiitake mushrooms are a great source of Vit D and prebiotic fibre.
1L veg stock
1 inch ginger (unpeeled)
4 tomatoes (quartered)
4 kaffir lime leaves
2 lemongrass (crushed)
2 birds eye chillies
1 bunch coriander roots
50ml liquid aminos/soy sauce
25g brown sugar
2 pak choy
150g shiitake mushrooms
1 large carrot (sliced)
250g Flat rice noodles
Sliced Seaweed (optional)
In a stock pot add the veg stock, ginger, tomatoes, lime leaves, crushed lemongrass, chillies, coriander roots, soy sauce and sugar and leave on a low simmer for 30 minutes.
After, strain the broth through a sieve, and add the pak choy (sliced halfway lengthways, mushrooms and carrot) to cook on medium heat for 10 minutes.
To a serving bowl add some rice noodles.
Pour over the hot broth and let it sit for a few minutes to cook out the noodles.
Serve with the vegetables and a topping of seaweed.