👨‍🍳 Cooking with Chris

Ingredients

• 1 tbsp neutral oil
• 4 large garlic cloves
• 1 red chilli
• 1 bunch spring onions (greens parts for garnish)
• 1 thumb-sized piece of ginger
• 1 tsp turmeric (optional)
• 2 tbsp gochujang paste
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 1.5 litre mushroom/veg broth
• 200 ml coconut milk
• 1 tbsp miso paste
• 1 lime
• Salt
• Pepper
• Sugar
• Noodles of choice
• Mushrooms of choice (oyster mushrooms work great)
• Broccoli
• Spring onion
• Chilli oil
• Toasted sesame seeds
• Lime

Directions

1. Crush your garlic, grate the ginger & finely chop the chilli + spring onion whites. In a large saucepan, warm 1tbsp of oil on a medium heat.
2. Add the spring onion, followed by the chilli, ginger + garlic. 3. Season with a pinch of salt & sauté for a couple of minutes until fragrant.
3. Add the gochujang paste, rice wine vinegar + soy sauce, stirring well to combine. I add 1tsp of turmeric too with a crack of black pepper.
4. Prepare your broth by mixing together 2 stock cubes + boiling water. Add to the broth base, followed by coconut milk. Bring to a boil, then simmer for 10-15 minutes.
5. Whilst the broth simmers, heat 1tbsp of oil in a frying pan a high heat, then sauté the mushrooms for 5 minutes on each side until golden + crisp (weigh down with a pan or spatula for best texture).
6. Cut the broccoli into florets, then steam or parboil (you still want a crunch).
7. Cook your noodles according & toast your sesame seeds.
8. To finish the broth, squeeze in the juice of a lime, add the miso paste, stirring to dissolve, then check the seasoning, adding more salt or a touch of sugar if required.
9. To serve - noodles into a bowl, ladle on broth, top with the mushrooms, broccoli, spring onion, sesame seeds, lime + chilli oil if you like - enjoy!