Broth

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Handful of fresh mint

Handful of fresh coriander

Handful of spinach (fresh/frozen)

3 garlic cloves

1 small knob of fresh ginger

1 bunch spring onion (use whites for broth/greens for topping)

1 lime

1 tbsp each: peanut butter, soy sauce, agave syrup, mushroom stir fry sauce + miso paste (last two optional)

400ml coconut milk

700ml vegetable stock

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Toppings

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Carrot

Asparagus

(Purple sprouting) broccoli

Oyster mushrooms

Red chilli

Noodles of choice

Toasted sesame seeds

Crispy chilli oil (@mamayuchillioil always🌶️)

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1. In a food processor/blender, peel + add the garlic, ginger, fresh herbs + spinach. Loosen with a splash of water if needed, then blitz.

2. Add the peanut butter, soy, and other seasonings if using, lime juice, agave + coconut milk, then blend again. Season to taste with salt + more agave if needed.

3. Pour into a pot, then dissolve 1 veg stock cube in 700ml boiling water. Add to the pot, bring to a boil then simmer on low heat for 5-10 minutes. Add more boiling water for more broth, seasoning to adjust as is required.

4. Prepare your toppings - I spiralized the carrots, blanched the asparagus + broccoli then sliced them into spears & fried the oyster mushrooms until crisp.

5. Cook your noodles, then place them in a bowl. Top with ladles of the green broth, then add your toppings. Finish with spring onions, chilli oil, and sesame seeds + enjoy!