This recipe was created by Lola DeMille, a GC member and chef. She shares her thoughtful, veg-led recipes with us using her veg bag ingredients. Follow her on instagram or find out more about her work on her website
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This is a great to use up any random root veg - if you don't have radish, try kohl rabi or turnip.
Serves 1
Add the broth bits to a saucepan and get that simmering away to infuse the flavours, add any other flavourings you might have, herb stalks, spring onions etc.
Soak the noodles in boiling water separately.
Shave the carrot and radish using a speed peeler or mandoline to the same thickness as flat rice noodles and add to the stock with greens, cook for a few minutes until soft. Add the noodles until heated through, pour into a bowl and top with the tofu, coriander, togarashi seasoning and chilli oil.
For the broth –
1 or 2 dried shitake
2 thin slices of ginger
Good stock powder
Tbsp soy sauce / tamari
For the fillings
1 Black radish
2 carrots
Few leaves of chard, shredded - or other greens
1/3 pack Smoked tofu, sliced
1 portion of flat rice noodles (I like brown rice ones)
Togarashi seasoning (Japanese chilli powder), chilli oil, coriander, usual broth toppings of your choice