Japanese Broth

Name: Japanese Broth
Ingredients: 1200 ml vegetable stock; 100 g carrots, in matchsticks; 100 g baby sweetcorn, halved; 100 g snow peas (mangetout); 100 g spring onions, finely sliced; 2 cm cube gingerroot, grated; 2 tablespoons sake; 1 teaspoon soy sauce; 1 teaspoon white miso; 1/4 cup torn fresh coriander; For the egg noodles; 2 eggs; 2 tablespoons pumpkin seeds, chopped; 2 tablespoons water

14 ingredients

7 steps

Ingredients

1200 ml vegetable stock
100 g carrots, in matchsticks
100 g baby sweetcorn, halved
100 g snow peas (mangetout)
100 g spring onions, finely sliced
2 cm cube gingerroot, grated
2 tablespoons sake
1 teaspoon soy sauce
1 teaspoon white miso
1/4 cup torn fresh coriander
For the egg noodles
2 eggs
2 tablespoons pumpkin seeds, chopped
2 tablespoons water

Directions

1

Pour the stock into a pan and heat until hot but not boiling.
2

Add the carrot and cook for 2 minutes.
3

Add the corn, snow peas, onion and ginger and simmer for 10 minutes.
4

Stir in the sake, miso and soy.
5

Mix the eggs, water and seeds together and in an omlette pan make two thin flat omlettes. Roll each omlette up into a swiss roll shape and slice to make ribbons.
6

Serve the soup topped with the egg ribbons and coriander.
7

This soup can be frozen without the egg for upto one month.