Salad Turnips with Noodles, Ginger Broth and Furikake

Serves

2 People

Cooking Time

25 minutes

Season

Spring

Dietary

Vegan

Vegetarian

Dairy Free

Ingredients

100g noodles - we used soba but egg or rice noodles would work too
250ml vegetable stock
1 tablespoon of soy sauce
1 1/2 tablespoons of Sussex Bee honey
1 teaspoon grated, fresh ginger
Squeeze of lemon or lime
1 bunch of salad turnips, quartered, green tops trimmed, chopped and set aside
2 garlic cloves, crushed
1 tablespoon sesame oil
Coriander leaves to garnish
For the furikake seasoning
1 sheet of nori (seaweed)
1/2 tablespoon dried shitake mushrooms
1/2 tablespoon of nutritional yeast
1 tablespoon of sesame seeds, toasted - black or white or a mix of both
1/4 teaspoon salt

Method

1- First cook the noodles according to the instructions on the packet. Drain, set aside and keep warm.

2- In a saucepan combine the stock, soy sauce, honey and grated ginger. Bring to the boil and simmer until it thickens slightly. Remove from the heat and add a squeeze of lemon or lime. Taste and add a touch more soy sauce if it needs it or, if you prefer a more mellow broth, a little more honey or a drop of sesame oil. Keep warm.

3- Heat the sesame oil in a pan, add the quartered salad turnips and sauté over a medium heat until tender and golden brown on all sides. Then add the chopped green turnips leaves and crushed garlic and fry for another minute or two.

4- To make the furikake, blitz together the nori, the shitake and the nutrional yeast (a spice grinder is ideal for this, or just use a food processor or a sharp pair of scissors). Then stir in the toasted sesame seeds and salt.

5- Divide the noodles into 2 bowls, pour over the hot broth and top with the turnips and greens. Add a squeeze more lemon or lime if you like a little more zing. Generously scatter over the furikake and plenty of fresh coriander.