- 100g of fresh shitake or chestnut mushrooms
- 1⁄2 tbsp of olive oil
- 1 litre of vegetable stock (made with a stock cube or powder)
- 1 tsp of grated ginger
- 10g of dried sliced shitake mushrooms
- 50g of walnuts
- 25g of pumpkin seeds, chopped, plus extra to garnish
- 25g of sesame seeds, plus extra to garnish
- 75g of brown rice miso paste
- 2 tbsp of soy sauce
- 1 tbsp of mirin
- 1⁄2 tsp of sugar or agave syrup
- 200g of purple sprouting broccoli, trimmed
- 2 tsp of sesame oil
- 2 tsp of sunflower oil
- Sea salt flakes
- 3 spring onions, finely sliced
- 1 tbsp of rice wine vinegar
- 175g of udon noodles
- A good pinch of shichimi togarashi
- Preheat the oven to 180°C/360°F/gas mark 4.
- Halve or quarter the fresh mushrooms. Heat the oil in a large saucepan, add the mushrooms and cook over a medium heat for 8-10 minutes until they are browned and tender. Pour the stock into the pan, add the grated ginger and dried mushrooms, and bring slowly to the boil. Reduce the heat to a very gentle simmer and leave to cook for about 30 minutes for the mushrooms to infuse the stock.
- Meanwhile, toast the walnuts, pumpkin seeds and sesame seeds on a small baking tray in the preheated oven for 4-5 minutes until the walnuts and pumpkin seeds are crisp and the sesame seeds are golden. Leave to cool for 10 minutes and then tip into a food processor. Finely chop the nuts and seeds using the pulse setting, and then add the miso paste, 1 tbsp of soy sauce, the mirin and sugar, and pulse again until combined.
- Place the purple sprouting broccoli onto the baking tray, toss with the sesame and sunflower oils, season with sea salt flakes and roast for about 7-10 minutes until the stalks are tender and the tips of the broccoli are crisp.
- Meanwhile, add 2 tbsp of the miso paste mixture, the sliced spring onions, the remaining tbsp of soy sauce and the rice wine vinegar to the broth, and simmer for 5 minutes. At the same time, cook the noodles in boiling water following the pack instructions.
- Drain the noodles and divide between two deep bowls. Ladle the broth on top and arrange the roasted purple sprouting broccoli on top. Scatter with extra toasted seeds, season with a little shichimi togarashi and serve with extra soy sauce if needed.
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