Ambrosie: Pumpkin Miso Broth
For the pumpkin:
- 600g pumpkin, cut into large chunks
- 1 tbsp white miso
- 1 tsp tamari
- 1 tbsp rice bran oil (or other flavourless oil)
- 1 heaped tsp coconut sugar (or brown sugar)
For the broth:
- 3 1/2 cups chicken stock from the freezer*
- 1 tbsp lime juice
- 1 tbsp tamari sauce
- 1 x 10cm piece of ginger, peeled and sliced
- 2 garlic cloves, crushed
- 1 spring onion, finely chopped
- 3 star anise
- 2 x Kaffir Lime leaves
- 6 Coriander seeds
Additional Broth Ingredients:
- 1 tbsp White Miso paste
- Kernels from 2 organic cobs to ensure non GMO
- 6 Broccolini Stems
- 100g Ramen/Udon noodles
- 1 Boy Choy or Pak Choy
- Coriander Leaves
- Lime Wedges
For the pumpkin, preheat the oven to 180c. Add the pumpkin ingredients to a bowl and toss until the pieces are coated, then turn out onto a large baking tray lined with baking paper. Roast for 45 minutes or until the pumpkin is cooked through and caramelised on the edges.
Meanwhile, prepare the broth: In a pan, warm the broth ingredients and simmer for 20 minutes to infuse the flavours.
Put the noodles in a heatproof bowl and pour over a kettle of freshly boiled water. Leave them to soak for a couple of minutes until they are soft and silky (about 3 minutes - or follow packet instructions).
Strain the broth and put it back on the heat, as it approaches the boil, add the broccolini, cooking for a minute or two only. Remove the pan from the heat and stir in the miso paste and tamari into the broth. Taste the broth and dilute with boiling water if you want a more subtle taste.
To serve, pour the hot broth into four serving bowls and place bok choy and corn directly into the broth so they cook in the residual heat. Add the reserved noodles and roasted pumpkin pieces and top with coriander leaves and sesame seeds. Finally, add a squeeze of lime juice and top with some lime wedges.
If you would prefer a cold broth, place the broth in the fridge for at least an hour or until completely chilled before pouring into serving bowls. For a chilled broth, steam the greens before plating and serving.
*I always have stock made from left over chicken bones, it is my absolute go to, made from left over roast chicken bones, carrot, celery, parsley, black pepper, salt and lemon juice. A good quality stock can make or break a meal and if for some reason I have run out, I would use Heston Blumenthal's variety in Waitrose as it's the tastiest I have found. By using vegetable stock this can become a vegetarian or vegan meal.
Enjoy! A x