Asian Broth With Buckwheat Noodles

Ingredients

• 2 litres vegetable stock or chicken bone broth
• 2 serves of buckwheat soba noodles
• 1 carrot
• 1 handful snow peas
• 1 handful bean sprouts
• 1 handful mini corn
• 2 cups dried shiitake mushrooms
• 1 handful fresh coriander
• 1 tbsp reishi powder
• 1 tsp kelp powder
• 1 inch of freshly grated ginger
• 1 garlic clove
• 1/4 cup dashi
• 1-2 tbsp tamari
• 1-2 tbsp coconut aminos
• 1 tbsp mirin
• the juice of 1 lime
• 1 red chilli
• fried shallots and sesame seeds to garnish
• a drizzle of toasted sesame oil

Directions

Preheat oven to 190C. Add stock to a large pot and bring to a simmer with the ginger sliced into disks, garlic, shiitake mushrooms, reishi and kelp powders and 1/2 the sliced red chilli (with or without seeds depending on how spicy you like it). Allow to simmer until flavour develops and mushrooms are softened. Strain out the veg for a clear broth then add dashi, tamari, coconut aminos and mirin and allow to gently simmer. Place mushrooms in a small bowl and toss in oil of your choice and a good pinch of salt, flatten on lined baking tray and bake until dark and crispy. In the meantime cook your noodles and veg by adding veg into the simmering stock and the noodles into a separate pot of boiling water. Once the noodles are cooked, drain and rinse before adding to your bowls. Serve broth and veg and top with bean sprouts, roasted shiitake mushrooms, shallots, sliced red chilli, fresh coriander and sesame seeds and drizzle with lime juice and sesame oil.