Suitable for vegans
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.
- A 250g packet of Udon noodles (or rice noodles)
- 1-2 onions
- 1-2 cloves of garlic
- A thumbnail-sized piece of ginger
- A few shitake mushrooms (optional)
- A handful of purple sprouting broccoli (or a small head of broccoli)
- 1 litre / 2 pints of vegetable stock
- 2 tbsp tamari
- 1-2 tbsp mirin (rice wine condiment)
- Fresh coriander
- Toasted sesame seeds, to garnish (optional)
- Cook the udon noodles in a pan of simmering water for 8-10 minutes. Drain them, and then set them aside.
- 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.
- 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.
- 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.
- 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.
This delicious recipe has come from a new cookbook by Star Anise Café in Stroud.