Winter seems to be dragging endlessly, with no end in sight. It’s still dark by 5pm and that’s all rather boring by now. So I wanted to create something simple and perfect for this time of year. This is a broth yes, but not in the traditional sense; more of a broth-meets-ramen idea, with seasonal cabbage taking the place of noodles. One of my goals in 2016 is to try and use more seasonal fruit and veg, and this restoring & comforting broth is perfect to enjoy on a cold winters day. I used sweetheart cabbage, but feel free to use savoy cabbage or whatever you fancy and bulk it out with rice noodles too if you’re so inclined. Treat this recipe as a starting point, and make it your own!
- Olive oil. 1 tbsp
- Onion. 1
- Red chilli. ½
- Garlic. 1
- Fresh root ginger. 3 inch piece
- Vegetable stock/Water. 1 litre
- Soy sauce. 1 tbsp
- Dark miso paste. 2 tbsp
- Sweetheart cabbage. ½
- Fresh coriander
- Sesame seeds
Finely slice the onion and red chili, then use a fine grater to grate the garlic and root ginger. Heat the olive oil in a large pan on a medium heat, add the onion, chili, garlic & ginger, and fry for 1 min or until starting to brown. Add the vegetable stock (or water if you’d prefer), soy sauce and miso paste. Bring to a boil, then turn down the heat to low.
Meanwhile, finely slice the cabbage into long, thin shreds. Add to the gently simmering broth and cook for 5 min, or until cooked but still with a bit of ‘bite’ to it. Ladle into bowls and garnish with strands of fresh coriander and a pinch of sesame seeds.