Jasmine Hemsley's Spring Noodle Soup

Ingredients for 6 servings:

85g Ghee

2 small leeks finely sliced

2 cloves garlic

Chunk of fresh ginger, finely chopped

2 medium carrots, finely chopped

2 sticks celery, diced

200g buckwheat noodles, snapped in half

2L veg stock

2 medium courgette, diced

2 bunches spring onion, diced, plus extra for topping

30g brown rice miso

8g freshly ground black pepper

Optional Topping:

10ml sesame oil

Juice of 1 lemon

30ml Tamari

Handful watercress

  1. Melt ghee over medium heat. Sweat the leeks, garlic & ginger. Add carrots & celery and sweat another few mins;

  2. Add noodle and stock and simmer for 10-20 mins. Add courgette & spring onions then remove from heat and stir in miso and pepper;

  3. Add topping if desired.

Mairead Moodie