One Pot: Tahini, Lemongrass & Miso Noodle Soup

Creamy tahini noodles with a gentle citrus lemongrass kick in an umami packed broth.

Method

Saute mushrooms in the pot in seasame oil and chinese 5 spices. Cook until golden brown, juicy and slightly crisp. Then set aside on a plate.

To the same pot with the left over flavours, cook down onions, garlic, lemongrass and chillies until soft.

Whisk tahini in a bowl with cold water until smooth. This step prevents the tahini from seperating when added to hot water. Once smooth add to the pot with lentils, veg stock. Cook until brown lentils are soft, typically 15-25 minutes. Once soft, stir in miso paste, rice vinegar and add noodles. Cook for 1-2 minutes depending on the noodle packet instructions.

Serve in a bowl topped with cooked mushrooms, spring onions, grated carrots, fresh coriander, sesame seeds, chilli and bokchoy.

Ingredients

500ml of mushroom veg stock

2 tbsp brown miso paste

2 tbsp rice vinegar

3 shallots, sliced

1 red chilli, chopped

2 lemon grass, outer layers removed then chopped

1/2 cup dried brown lentils

4 cloves of garlic, grated

1 tbsp sesame oil

4 tbsp tahini, with a cup of cold water

250g wild mushrooms

1 tbsp Chinese five spice

1 tbsp soy sauce

Spelt noodles

Serve with, spring onions, coriander, sesame seeds, chilli and bokchoy.