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Wellbeing 

Japanese Noodle Broth 

Recipe :

8 baby aubergines || 1 red pepper || handful of padron peppers|| 200g Dried udon noodles || coconut oil to cook in || pea shoots ||coriander.

For the Broth :
15g dried shiitake mushrooms || 500ml cold water||55ml tamari sauce ||1tbsp light brown sugar || 2tsp Mirin 










Method :

To make the broth add the dried mushrooms to the cold water in a saucepan and leave for 2 mins. 

Remove the mushrooms and put to one side for later. Now start to heat the sauce adding the tamari , mirin and sugar. Bring to the boil, then turn off the heat and leave.

Now in some coconut oil start to fry the aubergines which you have halved and scored a criss cross pattern on the skin and flesh.
This should take about 3/5 mins till they are golden brown. Add some salt along the way.

Now fry the padron peppers and sliced red pepper for 2 mins .

Add the aubergine and pepers to the broth with the mushrooms .

Cook the udon noodles in some boiling water for 10mins then drain and rinse under cold water. 

Place the noodles in a bowl and add the broth and veg. Sprinkle some herbs like coriander or mint on top with a handful of watercress or pea shoots.

Enjoy 

G xx