½ tbsp coconut oil, 1 tsp turmeric powder, or more to taste, 50 g fresh ginger, grated (2 tbsps), 4 cloves of garlic, 1 courgette, cut into half-moon slices, 4 spring onions, green ends included, in rings, 2 to 3 tbsps soy sauce, 1 tbsp sesame seed oil, 120 g rice noodles (uncooked), 60 g shiro miso (white miso, from the World Food section of your supermarket), black pepper and sea salt FOR THE DRESSING: soya shoots, fried tofu cubes, coriander, sriracha
- Boil 1.5 litres of water in a kettle or cooking pot.
- In a wok or cooking pan, melt the coconut oil over a medium heat. Add the turmeric and grated ginger (and any juice after grating!). Stir-fry for about 2 minutes to release all those deep flavours and curative powers. What if it starts to burn? Add a little water and turn the heat down a little.
- Add the garlic, courgette and white spring onion rings, and fry until the courgette and the garlic turn a golden brown. Set the green spring onion rings aside for decoration.
- Add the boiling water, soy sauce and sesame oil. Stir well.
- Ladle a little soup from the cooking pot into a bowl. Leave to cool.
- Add the rice noodles to the soup and cook on a low heat for a few minutes until ready. Turn off the heat.
- Stir the miso paste into the bowl of cooled soup.
- When the soup has cooled to a drinkable temperature, return the soup and miso mixture to the soup pot.
- Season to taste with soy sauce, salt and pepper.
Serve each soup portion with soya shoots, tofu and green spring onion slices. If you have a spicy palette add coriander and hot sriracha.
Recipe: FoodLove (Stefanie Baert), book Ready, Set, Go!