Man-flu soup with noo­dles, gin­ger, gar­lic, onions and lots of spice,

NEXT (New Zealand) - - Health -

SERVES 2

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

TO SERVE

Spring onions

Freshly chopped red chilli (op­tional)

Co­rian­der leaves

Lime wedges

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.

Note:

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.

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