Happy Leons: Leon Happy Soups by John Vincent & Rebecca Seal

Author:John Vincent & Rebecca Seal [Vincent, John]
Language: eng
Format: azw3
Publisher: Octopus
Published: 2017-10-05T04:00:00+00:00

To make the broth, bring a stove-top griddle pan to a high heat. Char the cut ends of one of the onions along with the ginger and mooli. It will take about 5 minutes on each side to achieve dark caramelized lines.

Put the charred vegetables into a large pan with the rest of the broth ingredients. Cover with a lid and simmer for at least 45 minutes.

Heat the oil in a frying pan over a high heat. Fry the tofu for 5 minutes on each side, until golden brown, then leave to drain on kitchen paper.

Mix together the spring onion and coriander. Remove the carrots from the broth and slice into rounds.

If you are using dried noodles, place them in a pan with a lid, cover with boiling water, add a pinch of salt and the vinegar, and cover with a lid. Leave for 5–10 minutes (or according to the instructions). Drain, rinse in warm water and separate.

Divide the noodles between 4 deep bowls and add a pinch of black pepper. Place 2 slices of tofu, 4 shiitake mushrooms, some sliced carrots from the broth, a couple of pak choi leaves and a little of the chilli in each. Sprinkle with the coriander and spring onion mix and a few slices of raw shallot. Bring the broth to boiling point, then ladle it into the bowls until the noodles are submerged.

Serve with some or all of the suggested garnishes on the side, to add as desired.

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