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kendal.luskie
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Prepare and chop the vegetables, ready for cooking.
Heat a large pot on medium heat and add a good splash of oil.
Using a zester, grate the garlic into the pot, add the chilli flakes followed by the sesame oil, miso paste and tomato paste and cook for 5 minutes.
Now, add the eggplant to the paste mix and stir, ensuring the eggplant is covered with the paste and cook for a further 5 minutes.
At the same time, in another pot, bring water to the boil and add the eggs, cook for 6 minutes — once cooked, let them cool for a few minutes and carefully remove the shell.
Add the mushrooms to the large pot, mixing this with the eggplant for a minute.
Then add all of the remaining liquids — stock, water, mirin, rice wine vinegar, soy sauce and fish sauce. Simmer for 12 minutes.
Toss the frozen dumplings into the broth and cook further 8 minutes.
Meanwhile, cook your noodles in a separate pot. Once cooked, drain and serve.
To serve: Place the raw zucchini in the bottom of the bowl with the finely sliced spinach, add the noodles and the dumplings with the vegetable broth. Slice your boiled egg in half to add to the bowl, then sprinkle with sesame seeds and sliced spring onions.