cold soba noodle soup

broth for 4 bowls:

500ml coconut milk

1 tbsp gochujang paste (1 tsp for less heat)

1 tbsp cashew butter

1 tbsp miso paste

1 tbsp agave

1 large clove of garlic

zest and juice from 2 limes

big pinch of salt

4 ice cubes

for serving:

soba noodles, cooked and cooled

radishes, cucumber, parsley, pickled onions

edamame (or crispy tofu)

method:

add the broth ingredients except the ice cubes to a blender and blend until smooth. add the ice cubes to a bowl, and pour over the broth. set to the side.

cook the soba noodles and slice the vegetables.

assemble the bowls, starting with the noodles, then vegetables and protein, then pouring the broth over the top.

re-using leftover broth:

if you don’t want the same meal 4 days in a row, the broth freezes well.

alternatively, serve with rice and vegetables, use as a base for cabbage soup, or as a sauce for warm pasta dishes.