Tamari Broth With Broccoli and Udon Noodles
This delicious recipe has come from a new cookbook by Star Anise Café in Stroud.
Purple sprouting broccoli is in season in the spring, and works well in this warming soup. Udon noodles are Japanese semi-wholewheat noodles, which have a pale nutty brown colour when cooked. Alternatively, you could use rice noodles instead.
1 Cook the udon noodles in a pan of simmering water for 8-10 minutes. Drain them, and then set them aside.
2 Cut the broccoli into small florets and cook them in a covered pan of boiling, salted water. When they are tender but still brightly coloured, lift them out with a slotted spoon and spread them over a plate to cool.
3 Cut the onions into thin half-moon slices and finely chop the garlic. Cut the mushrooms into thin slices, halving them first if they are large. Grate the ginger, and finely chop the coriander.
4 Warm some sesame oil in a pan, and add the onions and garlic, plus a pinch of salt. Cook them slowly over a low heat until soft. Add the mushrooms and vegetable stock, and bring the soup up to a gentle simmer.
5 Stir the udon noodles into the soup along with the cooked broccoli and the juice pressed from the grated ginger. Season the soup with mirin and then tamari. Ladle it into bowls and sprinkle it with chopped coriander and toasted sesame seeds to finish.
If you’d like to see more recipes from Star Anise, the cookbook can be ordered directly though the café. Just ring up on 01453 840 021 and ask for a copy to be posted to you. It costs £15 (plus £3 for postage) and payment can be made over the phone.
Alternatively, you can order the cookbook online through Amazon.co.uk .