Lemongrass & Mushroom Broth with Aduki Bean Noodles

Directions

Gather your ingredients. Prepare the following vegetables:

• 1 shallot, sliced
• 4 button mushrooms, sliced
• 2 celery stalks, thinly sliced, diagonally
• 1 clove garlic, thinly sliced
• ¼ broccoli, cut into florets
• 10 snow peas, cut on the diagonal

Put a wok or large deep frying pan or pot on high heat and add:

• 2 Tbs rice bran oil
• 1 Tbs peanut oil
• 1 tsp sesame oil
  
  

When the oil is smoking, add the prepared shallot, mushrooms, and celery. Fry these for a minute, stirring to prevent burning. Now add the sliced garlic, plus

• 2 Tbs mirin
  

Stir through and add:

• 1 tsp vegetable bouillon powder, dissolved in 2 L water
• 1 Tbs sweet soy sauce
• 50ml soy sauce
• 1 thumb fresh ginger, finely grated on the microplane
• 2 sticks of lemongrass, bruised with a knife.
  

Bring the broth to a gentle simmer and cook for 10 minutes.

To prepare the noodles:

• 200g aduki or edamame bean noodles (I use Explore Asian Authentic Cuisine)
  

Bring 2 L water to a boil, then add noodles and cook for 6–8 minutes, moving occasionally with a fork. Drain, then rinse with cold water to prevent noodles from sticking together. Then toss through:

• 1 Tbs rice bran oil

Remove the lemongrass from the broth and add the broccoli and snow peas along with: 

• 50g onion flowers or 1 spring onion, thinly sliced
•  2 Tbs dried karengo seaweed
  

Turn off the heat. To serve, add a nest of noodles to each serving bowl, then spoon over the broth.