Pour-over soup

The Observer Food Monthly - - CONTENTS - Anna Jones

You can mix and match the veg you use here, but make sure they are ones that will be edi­ble with very lit­tle cook­ing – finely sliced car­rots, grated squash, sliced mush­rooms all work well. This is a healthy meal to take to work; keep it in the fridge and pour over the hot wa­ter at your desk.

Serves 1

thin rice ver­mi­celli 50g (I use brown rice ones) fresh ginger a small piece creamed co­conut 1 tbsp white miso paste a good spoon­ful se­same oil a splash soy sauce or tamari 1 tbsp star anise 1 spring onion 1 fresh red chilli 1 greens a small hand­ful cour­gette ½ sugar snap peas a small hand­ful fresh basil or co­rian­der sprigs toasted se­same seeds 1 tbsp

Direc­tions

Fill and boil the ket­tle and get all your in­gre­di­ents out. You’ll need two heat­proof mix­ing bowls with a plate that fits on top. Once the ket­tle has boiled, put the noo­dles into one of the mix­ing bowls and cover with boil­ing wa­ter. Leave to sit, cov­ered with a plate.

Peel the ginger and grate into the other bowl, then add the creamed co­conut, white miso, se­same oil, soy or tamari and star anise. Very finely slice the spring onion and chilli and add most of them to the bowl. Shred the greens, cut the cour­gette into thin slices and slice the sugar snaps. Add them all to the bowl.

Once the noo­dles have had 3 min­utes, drain and add them to the bowl of veg. If you’re mak­ing for lunch later, layer ev­ery­thing into a screw­top jar and fin­ish the recipe when you’re ready to eat.

Re-boil the ket­tle. Pour over hot wa­ter from the ket­tle un­til the noo­dles and veg are just cov­ered, and mix well.

Gar­nish with the re­main­ing chopped chilli and spring onion, a lit­tle basil or co­rian­der and some toasted se­same seeds.

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