Broccoli Miso Soba Noodles

• Vegetarian
• Vegan

300g soba noodles 1 tablespoon karengo fronds 2 tablespoons sesame seeds 1 teaspoon white miso 1 teaspoon tahini 1 broccoli, cut into florets 1 carrot, finely sliced 1 tablespoon ginger slices A handful of fresh parsley, rocket or other favourite greens, sliced finely Chilli Sauce to taste (Kaitaia Fire is delicious)

1. Bring a large pot of water to the boil and add a couple pinches of sea salt.  Add soba noodles and boil for 3-4 minutes.  Drain well.
2. While the noodles are boiling, dry toast the karengo and sesame seeds in a frying pan.
3. Mix the white miso and tahini with 1 tablespoon warm water so it forms a paste.  Stir paste through the noodles while they are still warm.  Add a dash of chilli sauce to taste.
4. Stir-fry or steam the broccoli and carrot.  Once these are lightly cooked add to the noodles along with a tablespoon of ginger slices and the greens.
5. Serve topped with toasted sesame seeds and karengo fronds.

Recipe by Amber McLennan, Harvest Wholefoods Grey Lynn.
Photo by Joe Rich.