BRUNCH BOWL

Serves 4

200g green tea, soba or buckwheat

noodles or brown rice

2 tsp light-flavoured oil

200g edamame

2 avocados, halved then peeled 4 tbsp sesame seeds, toasted

4 eggs

2 fillets hot-smoked salmon, flaked 1 red chilli, finely sliced

4 spring onions, finely sliced 8 radishes, finely sliced

1 handful shiso leaves

Mushroom & wakame dashi

1½ tbsp dashi

1½ tbsp dried wakame

1½ tsp mirin

3 dried shiitake mushrooms 1½ tbsp miso paste

3 fresh shiitake mushrooms, finely sliced Cucumber & carrot pickles

1 tbsp rice vinegar

½ tsp caster sugar

1 carrot, peeled into ribbons ½ cucumber, peeled into ribbons

1 Place dashi, wakame, mirin, dried shiitakes and 800ml water in a saucepan. Bring to the boil, then simmer 5 minutes. Stir in miso and sliced shiitakes; remove from heat.

2 To make pickles, place vinegar, sugar and 1/4 tsp salt in a bowl; stir to dissolve.

Add carrot and cucumber and toss gently. Set aside until needed.

3 Cook noodles as per packet; drain and cool under cold running water. Drain well, then drizzle with oil to prevent sticking. 4 Cook edamame in boiling salted water for 4 minutes, drain well, then remove beans from pods. Coat avocado with sesame seeds.

5 To poach eggs, bring 5cm water to the boil in a deep frypan. Turn off heat, then break eggs directly into water (open shell at the surface of the water and slide egg in). Cover with a tight-fitting lid and cook without disturbing for 3 minutes or until eggwhites are opaque. Remove with a slotted spoon and drain on paper towel.

6 Divide noodles between 4 bowls. Pour dashi broth (including some wakame and shiitakes) over noodles. Add edamame beans, 1 poached egg and 1 avocado half per bowl, flaked salmon, chilli, spring onion, radish and shiso. Serve with cucumber and carrot pickles on the side.