Man-flu soup with noodles, ginger, garlic, onions and lots of spice,
200g rice noodles
Olive oil, for cooking
1 shallot, sliced
3 shiitake mushrooms, dried or fresh
60ml (¼ cup) tamari soy sauce 1 tsp coconut sugar
500ml (2 cups) water
¼ daikon (Asian radish), diced 1 pak choi (bok choy), cut lengthways
Handful of sugar snap peas
½ garlic clove, peeled
1 big thumb-sized piece of fresh root ginger
Freshly chopped red chilli (optional)
1. Cook the rice noodles according to packet instructions, drain and set aside.
2. In a medium pan heat the oil and add the shallot and shiitake mushrooms. If you are using dried shiitake make sure you have soaked them for at least 30 minutes in hot water and drain them properly before use. Cook for about 5 minutes, then add the tamari and coconut sugar and take off the heat. Put the pan back on the heat and add the water, daikon, pak choi and sugar snaps. Turn up the heat and bring to the boil.
3. Once the soup has started boiling, take off the heat, grate in the garlic, then add the ginger (see note).
4. Prepare two bowls, add the noodles to each and pour over the hot soup broth.
5. Sprinkle with spring onions, chilli for heat, if using, and coriander. Serve with lime wedges.
A great trick: grate the ginger onto a chopping board, then take it in your hand and squeeze the juice out into the soup. That way you get goodquality juice and flavour without any bits.