This Korean-inspired noodle soup is well worth the wait. It's hearty and healing, packed with veg and suitable for vegans, too.
- 15g of dried shiitake mushrooms
- 5cm piece of root ginger, thinly sliced
- 10cm piece of dried kombu, rinsed
- 2 large garlic cloves, thinly sliced
- 1/2 tsp of gochujang or hot chilli sauce
- 125g of shelled edamame beans, defrosted if frozen
- 200g of longstem broccoli
- 240g of wholewheat noodles
- 6 spring onions, thinly sliced diagonally
- 1 tsp of toasted sesame seeds
- Kimchi, to serve (optional)
- 300g of firm tofu, drained well
- 4 tbsp of white miso
- 1 tsp of sesame oil
- 1 tbsp of reduced-salt soy sauce, plus extra to serve
- 2 tbsp of cold-pressed rapeseed oil
- For the crispy tofu, drain the tofu on paper towels then cut it into 1cm thick slices. Mix together the miso, sesame oil and soy sauce in a shallow dish. Add the tofu, turn to coat and leave to marinate in the fridge.
- Soak the dried shiitake for 15 minutes in 100ml of just-boiled water until softened. Put the shiitake and the soaking liquid into the slow cooker pot with the ginger and kombu and 700ml of hot water. Cover and cook on low for three hours, or high for two hours. Remove and discard the ginger and kombu.
- Meanwhile, continue with the tofu. Heat the oil in a large frying pan over a medium-high heat, remove the tofu from the marinade and fry it for ten to 12 minutes, turning once, until crisp and golden. Drain the tofu on paper towels. Stir any marinade left in the bowl into the slow cooker pot with the garlic, gochujang or chilli sauce, edamame and broccoli. Cover, turn the temperature to high, and cook for 15–20 minutes until the broccoli is just tender. Cook the noodles according to the packet instructions. Drain and divide them between four bowls and scatter over the spring onions. Ladle the vegetable broth over the noodles and finish with a topping of tofu and sesame seeds if using.
Recipe courtesy of Superfood Slow Cooker by Nicola Graimes and Cathy Seward