Kale Noodle Broth
Try this comforting onion, garlic, dried mushroom and miso based broth with crispy and spicy roasted kale. It’s sweet, salty, soft, crunchy, fresh, and spicy, and is served with sesame seeds and a soft boiled egg/tofu.
Substitute:
- No kale? Try with cavolo nero instead.
- No dried mushrooms? Use a cube of stock instead.
- No eggs? Try with tofu instead.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
100 g kale
1 onion (chopped)
garlic clove (chopped)
15 g dried mushrooms
1 tsp miso paste
1 tbsp soy sauce
1 tbsp mirin
2 eggs
180 g noodles
1 tsp sesame seeds
1 tsp chilli flakes
salt & pepper
Recipe:
Make the broth: Cover the dried mushrooms with 1 L of boiling water and set aside to infuse. In the meantime, heat 2 tbsp of olive oil in a large pan over low-medium heat and cook the onion and garlic for 10 minutes, until tender. Remove the mushrooms from the liquid (reserving both), pour the mushroom stock into the pan with the onions, and simmer for 20 minutes before finely chopping the rehydrated mushrooms and adding them back in.
Roast the kale: Preheat the oven to 150°C / 130°C fan / gas mark 2. Strip the kale leaves from any tough stalks (save these for future stocks), place them on a baking tray, toss with a little olive oil, chili flakes, salt, and pepper, and roast for 10–15 minutes until crisp and still green.
Cook the soft-boiled eggs: Bring a saucepan of water to a boil over medium-high heat, gently lower in the eggs, and cook for 6 minutes at a gentle boil. Transfer immediately to ice-cold water for 2 minutes until just slightly warm, then gently peel.
Cook the noodles: Whisk the miso, soy sauce, and mirin together in a small bowl, then stir this mixture into the broth. Bring to a gentle simmer, add the noodles, and cook according to the packet instructions.
Serve: Divide the cooked noodles and broth between two bowls, top with the crispy roasted kale and soft-boiled eggs, sprinkle with sesame seeds, and serve.
How to store
You can make the broth in advance and store it in the fridge for up to 5 days. It will also freeze well for up to 1 month. When ready to eat, bring the stock to a boil and cook your noodles in. Store the roasted kale in an airtight container, in a cool dark place.
Leftovers
Make spring rolls! Stuff your rice paper with your noodles leftover, along with kale, grated carrot or any vegetables you have on hand.
