Noodles in ginger turmeric broth

Serves 4

• 0 Extra-virgin olive oil
• 60g ginger
• 2 cloves garlic
• 150g shimeji
• 0.5 tsp ground turmeric
• 6 cups vegetable stock
• 250g chickpeas
• 300g somen
• 4 baby bok choy
• 1 serrano
• 1 scallion
• 0 black pepper

Step 1
Halve your piece of ginger.

Step 2
Finely chop half of it, and thinly slice the other half.

Step 3
In a medium pot on medium heat, drizzle with olive oil and add the finely chopped ginger.

Step 4
Reduce heat to low and stir for 60 seconds.

Step 5
Add garlic, mushrooms and turmeric, cook until the mushrooms are softened, about 2-3 minutes.

Step 6
Add the vegetable stock, chickpeas and remaining sliced ginger.

Step 7
Cover and simmer on low heat for 10 minutes.

Step 8
Meanwhile, bring a pan of salted water to the boil.

Step 9
Add the somen noodles and cook according to packet instructions, about 2 minutes, until the noodles are just tender.

Step 10
Drain.

Step 11
If you are eating straight away and your broth is ready, divide the noodles directly into four serving bowls.

Step 12
If you are making the noodles ahead of time, drain and refresh under cold running water, and drain again.

Step 13
Just before you are ready to serve, add the baby bok choy to the broth and cook for just 20-30 seconds.

Step 14
Ladle the broth directly over the hot noodles and top with chilli (if using) and scallions.