Chicken broth with greens

Today was Noosa Farmers Market Day and Johanna introduced us to her favourite stalls. Noosa is one of those markets that has a vibe. It is more than a row of stalls, it generates a local community feeling that  encourages people to slow down and make a morning of it, rather than get in and out to 'get the job done.' It's not quite Mullumbimby but it's good.

We spent a few hours around the beach and after some exercise in the ocean we opted for a carby lunch, so on the way back the van we agreed something light and fresh was the go. We had enough other stuff to put together this broth, using mostly produce we'd picked up at the farmers market. 

Servings

2

Equipment

• Chopping board and knife
• pot for broth
• pan for frying
• ladle for serving and tongs for stirring noodles

Ingredients

• 3x stock cubes (we used some freeze dried 'bombs' from the market)
• 1x sachet of instant miso soup (if I had it I would have used a table spoon of miso paste)
• Splash of soy sauce
• peanut oil (couple of glugs)
• dollop of minced ginger
• 3x garlic cloves (crushed and chopped)
• 3x kale leaves chopped
• ½ small zucchini chopped
• handful of fresh shitake mushrooms, chopped
• handful of fresh Swiss brown mushrooms, chopped
• 1x 'serving' of vermicelli noodles (dired)
• 2x small handfuls of spinach leaves

Method

1. Bring 1 litre of water to the boil
2. add stock cubes and miso paste (sachet) to the water and dissolve
3. add the soy sauce to taste
4. Add the dried noodles to the boiling broth and cook for 4 minutes using the tongs to ensure the noodles separate properly
5. Meanwhile heat the peanut oil and sauté kale and mushrooms.
6. Stir in ginger and garlic and then add zucchini and cook until heated through
7. Spoon the kale and other cooked ingredients into the bottom of deep bowls
8. Use tongs to remove cooked noodles and split between the two bowls
9. Add a handful of fresh spinach leaves to the bowls, then ladle the soup into the bowls
10. Garnish with sesame seeds