Red Daikon Noodle Soup with Miso and Chestnut Mushrooms
15 minutes, serves 2
Wash your red daikon if you’ve just collected your bag from FieldToForkOrganics, they’re muddy today! They become a beautiful pink and are the perfect shape for spiralizing. Finely chop 4 cloves of garlic, a big nub of ginger and put in a pan with a tablespoon of coconut oil. Slice around 6 large chestnut mushrooms and 2 carrots and add to the pan with 1/2 teaspoon of cumin to stir fry. When it’s all got a bit of golden colour add a litre of stock of your choice and put the lid on to let it simmer for 7 minutes. I make my own stock and always have some on the go, it’s so good for you. Take off the lid and stir in a teaspoon of organic miso paste. Toss in the spiralsed daikon and spoon the soup into bowls with some chopped coriander and a squeeze of lemon. It’s fresh and peppery.