Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Moyashi soba
Serves 2 Starters and mains
Ingredients
- 45g sun-dried tomatoes
- ½tbsp miso paste
- 1tsp chilli paste
- 800ml vegetable stock
- 4 longstem broccoli, trimmed
- 2 ramen noodle nests
- 1tbsp vegetable oil
- ½ courgette, sliced lengthways then into large chunks
- 50g mangetout, trimmed
- ¼ leek, sliced lengthways then into large chunks
- 4 asparagus stems, sliced at an angle
- 150g beansprouts
- 3tbsp soy sauce
- 2 spring onions, topped, tailed and sliced at an angle
- 1tbsp sesame seeds
Method
Put the tomatoes, pastes and 30ml of the stock in a deep bowl and, using a stick blender, make a smooth paste.
Blanch the broccoli in boiling water for 2 minutes, plunge into ice-cold water and drain.
Cook the noodles according to the pack instructions, then drain and divide between two bowls. Set a wok or large pan over a high heat, add the oil and heat, then stir-fry the courgette, mangetout, leek, broccoli, asparagus and beansprouts, tossing occasionally until caramelised but still firm.
Add the soy sauce and toss.
Put the remaining stock in a separate pan and bring to a gentle simmer. Add the paste, whisking to ensure there are no lumps. Ladle the hot stock over the noodles in each bowl, using chopsticks to separate the noodles and make a base. Pile the stir-fried vegetables on top and sprinkle with the spring onions and sesame seeds.
This recipe was taken from the October 2021 issue of Food and Travel. To subscribe, click here.
Advertisement