palmernoms

This recipe is in no way authentic! It’s a combo of Japanese and Thai flavours – don’t let that put you off. Its spicy, warming, sharp and savoury everything you want when you need a boost.

Serves 2 scale up the veg, protein and stock to serve more
Cooking time: 30 minutes

• Pak Choi – I used 2 x heads
• 150g oyster mushrooms (if you can’t get hold of oyster and other mushrooms will do)
• 1 x bunch spring onion
• 2 x garlic gloves
• 1 x chilli
• Thumb sized piece of ginger
• Optional Quorn pieces, tofu or soy chunks
• 1 litre of veg stock
• 1 x lime
• 2 tablespoon soy sauce
• 1 tablespoon of miso paste
• 1 tablespoon Shaozing Rice wine or dry sherry
• Pack of ready udon noodles or other noodles
• Fresh herbs to garnish such as mint, coriander

Method

1. Prep all your veg and slice so they are all roughly an even size, finely slice your ginger, chilli and spring onion
2. Heat a tablespoon of oil in a large frying pan or wok and add the ginger, chilli, garlic and spring onion – fry on a medium heat until the aroma is released, add your mushroom, pak choi and stir fry for a couple of minutes
3. Add your stock, lime juice, miso, soy and shaoxing rice wine and your veggie meat pieces if using. Bring to the boil and then simmer for 5 minutes
4. If you’re using ready noodles, add them now or cook your noodles according to the packet instructions and then add them to the broth
5. Taste your broth and add more soy or lime as required so you’re happy with the taste