Soothing Tomato & Kimchi Broth

Ingredients

• soba noodles150 g
• olive oil30 ml
• garlic cloves — thinly sliced2 ea
• fresh ginger — thinly sliced10 g
• cherry tomatoes200 g
• kimchi30 g
• white miso paste12 g
• tenderstem broccoli — cut into bite-sized pieces100 g
• tahini — to drizzle15 g
• dried chilli flakes1 pinch

Method

1. Cook the noodles according to packet instructions until al dente. Drain and refresh under cold water until cool to touch, then set aside.
2. Warm the oil in a saucepan set over medium—high heat. Add the garlic, ginger and tomatoes. Cook for 8—10 minutes, stirring frequently, until the tomatoes are soft and bursting open.
3. Pour in 1L boiling water, then add the kimchi, miso and a pinch of salt (to taste). Bring to a vigorous simmer and add the tenderstem. Cook for 3—4 minutes until just cooked.
4. To serve, divide the noodles into bowls and ladle over the broth. Drizzle generously with tahini and a pinch of chilli flakes.