Green tea soba noodles in chilled vegetable broth

by Angie Trinh

When the weather warms up in summer I look forward to light and refreshing dishes like this. Most of this dish can be prepared earlier and left in the fridge, ready for breakfast or after work for dinner. The vegetable broth in this recipe sticks to my food philosophy of ''no waste' because it uses up the odds and ends of your vegetable trimmings and the sad looking vegetables left in the crisper. Often when we prepare vegetables people chop stems off broccoli and kale but instead of throwing them away you can keep them in the freezer (roughly chopped) to make broth when you feel like it. You can use a combination of vegetables but keep in mind you want an even quantity so that no flavour completely dominates. Carrots provide sweetness, celery can be quite strong when there's too much and besides parsley and maybe coriander I don't put other herbs because I find their flavours a bit too distinct. Even the green bit of the leek that you can't eat I slice it up and throw it in.With the broth I look for sweetness and a really clean flavour. With this recipe you'll make more broth than you need, so divide it into containers and freeze for later use. Serves 1

You'll need

  • 50g green tea soba noodles
  • 40g green beans, sliced on an angle into 4cm pieces
  • 1 medium sized egg
  • 1 radish, sliced thinly with a mandolin
  • 1.5 tbspn sugar
  • 2 tbspn water
  • 2 tbspn rice wine vinegar
  • Salt and pepper
  • Vegetable broth:
  • Example mix (all roughly chopped) : 2 celery sticks, 1 carrot, 1 broccoli stem, kale stems, 1 onion.
  • Water
  • Toppings:
  • Toasted white and black sesame seeds, bonito flakes, hot chilli powder

Here's how

  1. Vegetable Broth (to be made the day before): Place all the vegetables for the broth into a pot and put enough water to just cover everything. Place the pot on high heat with a lid on it and bring the water to just boiling before turning it to low to simmer for 1 hour. Remove the cooked vegetables and throw away. If you want a clear broth I'd recommend straining it through a sieve that is lined with cheesecloth or muslin. Once the stock has been strained into a container, season it lightly with salt (you don't want to dominate over the sweetness of the vegetable flavour) and place it in the fridge to chill overnight.
  2. Pickled radish (this needs to be prepared at least a few hours earlier): Heat up the 2 tbspn of water and 2 tbspn rice wine vinegar in a small bowl in the microwave till the mixture is hot (approximately 40 seconds on high power). Add the sugar to the liquid and mix well to dissolve. Place the radish slices in the bowl and once the mixture is cool enough, cover and refrigerate.
  3. Bring a pot of water to boil over high heat. Throw in the beans and cook for 1 minute. Use a slotted spoon to remove beans and place in a bowl of ice water. Once the beans have cooled, drain and set aside. Add the green tea noodles to the same pot (water should be boiling) and cook for approximately 4 minutes or as per package. Drain noodles into a sieve and run under cold water to cool them down.
  4. Whilst you're cooking the beans and noodles, bring water in another pot with a steamer insert to boil. Place the egg in the steamer and cook for 6 minutes (this should produce a soft yolk egg). Remove the egg and run it under cold water till it's cool enough to handle and you can peel the egg.
  5. To assemble: Place the soba noodles at the base of a bowl, lay out a thin layer of radishes over the centre and then place the egg on top of the radishes. Scatter the green beans around the outer edge of the bowl over the noodles and ladle approximately 1 cup of chilled vegetable broth into the side of the bowl till it just covers the noodles. Scatter over the different toppings and add extra salt to taste if necessary.

About the Author

Angie Trinh

When I was a child my mother made it easy to fall in love with food. My family's home cooked meals taught me Asian flavours but our eating out adventures allowed me to experience other cuisines which to this day shapes my eating habits. When I first moved out of home my interests went from just... Read Full Bio

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