Serves 2
10 minutes
Ingredients
For the Broth
1 tbsp olive oil
1 small onion, diced
1 celery stick, diced
1 fresh chilli, diced
2 garlic cloves, crushed
1 small thumb of ginger, grated
15g fresh coriander, stalks diced and leaves for garnish
1 tsp fennel seeds
2 tbsp miso paste
200g flat rice noodles
1 lime, juiced
2 tbsp tamari
pinch of salt, to taste
To Garnish
1/2 a red cabbage, sliced
Black sesame seeds
Chilli flakes, to taste
Preparation
-
Add 1 tbsp of olive oil to a soup pan. Once the oil is hot add the diced onion and celery and saute for a minute or two.
-
Meanwhile toast the fennel seeds in a dry frying pan for a minute until they smell fragrant. Now add them to the pan with the onions and celery and add the garlic, fresh chilli, ginger and coriander stalks and saute for a minute.
-
Add miso paste to 1 litre jug of boiling water and stir to dissolve. Add to the pan and bring to the boil.
-
Once boiling add flat rice noodles and simmer for 5 minutes.
-
Squeeze in juice of 1 lime and add tamari. Taste and add salt if needed.
-
Using tongs, divide the noodles between 2 bowls and ladle over the broth. Top with sliced red cabbage, coriander leaves, black sesame seeds and extra chilli flakes to taste.
-
Enjoy!
