Ingredients

The following ingredients have 4 Servings
  • 4 stalks of lemongrass*
  • 85 g / 3 oz fresh ginger, sliced
  • 1 large shallot, cut into quarters, skin on
  • 2 garlic cloves, smashed, skin on
  • ½-1 Thai red chilli, sliced
  • ½ sheet of kombu (15 cm x 5 cm / 5 in x 2 in ) (optional)
  • 1 celery stalk, sliced roughly
  • 1 large carrot, sliced roughly
  • a bunch of fresh coriander stalks (keep the leaves for serving)
  • 1 dried shiitake mushroom
  • 8 fresh or frozen Makrut lime leaves, torn
  • 1 tsp coriander seeds, toasted
  • ½ tsp black peppercorns
  • approx. 2 tsp sea salt, divided (adjust to taste)
  • 2 tbsp shiro / white miso paste
  • approx. 2 tbsp lime juice, adjust to taste
  • 200 g / 7 oz vermicelli rice noodles
  • 2 tsp toasted sesame oil
  • 400 g / 14 oz favourite tofu (I like Japanese-style tofu fillets by Taifun)**
  • 200 g / 7 oz tenderstem broccoli
  • 100 g / 3.5 oz bok choi
  • 1 large courgette, turned into ‘zoodles’
  • 1 spring onion, sliced finely, to garnish
  • chilli oil or condiment like sambal oelek, to taste (optional)
  • fresh coriander and mint, to garnish

Instruction

  • Cut appox. 10 cm / 4 inches 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, but not including, the miso paste) including 1 tsp of salt in a pot with approximately 2 litres / 9 cups of water.
  • Cover and bring to a gentle boil. Simmer on low for 30 minutes. Remove kombu and discard. If possible, set aside for a few hours for the flavours to develop.
  • Strain the broth through a fine sieve - squeeze as much liquid out of the veggies as you can.
  • Season with miso diluted in some of the broth, more salt (if needed) and lime juice.
  • Cook your noodles according to the instructions on the packet. Once cooked, drain and stir 2 tsp of toasted sesame oil through them, for extra flavour.
  • Heat up a griddle pan or a heavy skillet. Brush the pan with some oil if your tofu is dry, place tofu on the hot oil and press it down well - I like to use a heavy saucepan - allow it to char on one side before flipping to the other side.
  • Steam tenderstem broccoli adding bok choi a minute later - the first takes approximately 7 minutes and the latter 6 minutes to steam. Plunge into ice cold water as soon as they are done to retain their beautiful colour.
  • Place a cluster of noodles, the zoodles, a few bits 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.