1 small piece of fresh ginger, peeled and grated very small
4 garlic cloves, finely chopped
4 cups of vegetable broth
2 tablespoons soy sauce
1 tablespoon miso paste
1 kohlrabi peeled and chopped in small cubes
300-400g of ramen (chinese) noodles
1 Pak Choi, chopped into big chunks
1/2 cup kimchi or tabasco sauce, to garnish
Radishes thinly sliced, to garnish
1 Avocado sliced, to garnish
Spring onions/scallions, roughly chopped, to garnish
Step by Step
Bring a pot of salted water to a boil. Add eggs. Cook 7 minutes for medium, or 9 minutes for hard. Drain and cool eggs in a bowl of ice water, then peel.
Rehydrate dried mushrooms in 2 cups of hot water (if using). Reserve liquid.
Heat oil in a large pot on medium high heat. Add onions, ginger and garlic with a pinch of salt and sauté until golden, about 5-7 minutes.
Add vegetable broth, broth from rehydrated mushrooms, and 2 cups of water. Bring to a boil, reduce heat and simmer 5 minutes.
Using an immersion blender, purée broth and stir in soy sauce and miso paste. Season with salt to taste. Add kohlrabi, pak choi and rehydrated mushrooms and simmer 5 minutes until pak choi is tender.
While the broth is cooking, bring a pot of salted water to a boil and cook ramen noodles according to package directions. Drain and set aside until ready to eat.
When ready to eat, divide noodles between bowls. Ladle in broth and top with pak choi and mushrooms. Garnish with kimchi or tabasco, radishes, avocado slices, chopped spring onions/scallions and sliced boiled egg.
We are having an open day at the farm on the Sunday 9th of June, just before our veggie box season starts.
It will be an opportunity to meet the community and introduce ourselves and the farm. We also would like to hear about your ideas. We may develop different pick-up points for the veggie boxes, depending on interest from the community.