LOVE LOCAL
COLD-BUSTING SOUP WITH NOODLES, GINGER, GARLIC, ONIONS & SPICE
Serves 2
200g rice noodles Olive oil, for cooking 1 shallot, sliced 3 shiitake mushrooms, dried or fresh 60ml tamari soy sauce 1 tsp coconut sugar 500ml water Quarter of a daikon (Asian radish), diced 1 pak choi (or bok choy), cut lengthways Handful of sugar snap peas Half garlic clove, peeled 1 big thumb-sized piece of fresh root ginger
CENTREPOINT’S BIG BROTH FUNDRAISING CAMPAIGN
Centrepoint, the leading youth homelessness charity, will bring the nation together this autumn to create the fi rst ever Soupathon. T e charity’s Big Broth will turn the nation into Souper Troupers, with the aim of more than 3,000 soup parties being held across the country in homes, offi ces and community spaces on and around 2 November 2018. T e organisers hope to serve up 30,000 bowls of hearty soup on the day in an eff ort to raise money to support Centrepoint’s work with homeless 16–25 year olds. T e mission to encourage people
to sign up starts now. T ey have set the creative challenge to ‘share a smile’ using soup. Whether it be an easy homemade recipe or a premade favourite, the Big Broth invites Soupathon hosts and participants to customise their soup of choice and fashion a smiley face with whatever comes to hand in the kitchen – croutons, basil, cherry tomatoes, grated cheese. Share on social channels using #T eBigBroth. Souper Troupers can register to be
part of the fi rst ever Soupathon and download a starter pack at:
www.centrepoint.org.uk/bigbroth
46 | THE WEST COUNTRY FOODLOVER TO SERVE
Spring onions Freshly chopped red chilli Coriander leaves Lime wedges
1 Start by cooking the rice noodles following the packet instructions, drain and set aside.
2 In a medium pan heat the oil and add the shallot and shiitake mushrooms. If you are using dried shiitake, make sure you have soaked them for at least 30 mins in hot water and drain them
properly before use. Cook for approx. 5 mins, then add the tamari and coconut sugar and take off the heat.
3 Put the pan back on the heat and add the water, daikon, pak choi and sugar snaps. Turn up the heat and bring to the boil.
4 Once the soup has started boiling, take off the heat, grate in the garlic, then add the ginger. Grate the ginger onto a chopping board, then take it in your hand and squeeze the juice out into the soup. That way you get good-quality juice and fl avour without any bits.
5 Prepare two bowls, add noodles to each and pour over the hot soup broth, then sprinkle with spring onions, chilli for heat (if using) and coriander. Serve with lime wedges for squeezing.
Happy Food: Fast, Fresh, Simple Vegan by Bettina Campolucci Bordi, published by Hardie Grant
Ever wondered why you were given chicken soup when ill?
Bone broths have been used as an
ancient remedy for health and wellbeing worldwide. For everyday healthy home cooking, nourishing broths can be added to a magnitude of recipes, or form the perfect base for a soup or stew...
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