Directions
- 1In a food processor/blender, peel and add the garlic, ginger, fresh herbs + spinach.
- 2Loosen with a splash of water if needed, then blitz.
- 3Add the peanut butter, soy, other seasonings if using, lime juice, agave + coconut milk, then blend again.
- 4Season to taste with salt + more agave if needed.
- 5Pour into a pot, then dissolve 1 veg stock cube in 700ml boiling water.
- 6Add to the pot, bring to a boil then simmer on a low heat for 5-10 minutes.
- 7Add more boiling water for more broth, seasoning to adjust as is required.
- 8Prepare your toppings - I spiralized the carrots, blanched the asparagus + broccoli then sliced into spears & fried the oyster mushrooms until crisp.
- 9Cook your noodles, then place in a bowl.
- 10Top with ladles of the green broth, then add your toppings.
- 11Finish with spring onions, chilli oil, sesame seeds + enjoy!
Ingredients
- 1 handful fresh mint
- 1 handful fresh coriander
- 1 handful spinach (fresh/frozen)
- 3 garlic cloves
- 1 small knob of fresh ginger
- 1 bunch spring onion (use whites for broth/greens for topping)
- 1 lime
- 1 tbsp peanut butter
- 1 tbsp soy sauce
- 1 tbsp agave syrup
- 1 tbsp mushroom stir fry sauce
- 1 tbsp miso paste
- 400 ml coconut milk
- 700 ml vegetable stock
- Carrot
- Asparagus
- (Purple sprouting) broccoli
- Oyster mushrooms
- Red chilli
- Noodles of choice
- Toasted sesame seeds
- Crispy chilli oil
Equipment
food processor/blenderpot
Tips
- Season to taste with salt and more agave if needed.
- Add more boiling water for more broth, seasoning to adjust as is required.
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