The summer is long, sometimes it feels like it is too long, the days are hot and the nights restless. The thought of coming home from work and standing in front of a hot oven is enough to make you want to curl up into a little ball and cry. Yet somehow standing out in the heat, in front of a hot bbq seems perfectly normal… go figure. The mentality of cooking dinner on the barbecue, because it is somehow cooler lends it’s self to buying a ton of steaks and grilling away. Now I’m not complaining about eating steak, I love steak as you could properly tell from my Instagram feed, but there comes a time in everybody lives where we need to detox our body, give up meat for a day and save a few dollars in the process. Something easy, nourishing, something to warm the soul and most importantly, something delicious.
As everybody knows the Chinese new year is underway and we are seeing a lot of food publications come out with some great Chinese inspired dishes. The latest edition of Jamie’s magazine is the perfect example. After flicking through the pages with my morning coffee in hand, my mind was left wondering through the flavours of Asia. This is where the inspiration for this little dish came from. Soba noodles are so quick to cook and taste mighty fine on their own, but once added to a ginger infused veggie broth, it’ll blow your mind. It’s simple and so quick anybody could throw it together for a great midweek meal and the flavour combinations can be personalised to suite your tastes buds. Get creating and enjoy!
- 90g soba noodles
- 1 bunch broccoli
- 10g butter
- 1 handful of your favourite mushrooms, chopped
- 1 spring onion, chopped
- 2 thumb sized pieces of ginger, roughly chopped
- 500ml veggie stock (home made is best, alternatively a good quality store bought one will work)
- Combine the veggie stock and ginger in a saucepan and bring to the boil over a medium high heat.
- Bring another pot of water to the boil and cook the soba noodles according to the packet directions. Once the noodles are cooking, add your broccoli and cook for 30-60 seconds until nice and vibrant, then remove with a slotted spoon.
- In a frying pan, melt the butter and cook your mushrooms for 2-3 minutes.
- Once everything is ready, strain the stock, add then drain noodles, mushrooms, broccoli and top with spring onions.