Recipe: Noodle Soup with Turmeric and Ginger

For the bright follow-up to The Radiant Table, Morgane wrote her second vegan cookbook; Dinner Served. The book in the series contains more than 60 plant-based recipes that are nutritious, simple and incredibly delicious. According to Morgane, plant-based food should never be tasteless or boring. This noodle soup with turmeric and ginger is bursting with rich flavours and is one of Morgane’s personal favourites.

How to make noodle soup with turmeric and ginger

• Heat the cooking oil in a medium-sized pot over medium-high heat and add the minced garlic and finely sliced spring onion. Sauté for 2 minutes.
• Add the vegetable stock, coconut milk, grated ginger and turmeric powder and bring gently to the boil.
• When the soup is boiling, add the sweet potato and cook over low heat for 4 minutes. In the final minute, add the white miso paste and fresh spinach. Then remove the soup from the heat.
• Cook the ramen noodles in salted water in a separate pot according to the instructions on the package, drain and rinse with cold water. Heat 1 tbsp cooking oil in a separate pot over medium-high heat and sauté the shiitakes until golden brown. Remove the pan from the heat and deglaze the mushrooms with 1 tbsp soy sauce.
• Divide the soup between two bowls, add the ramen noodles and finish with the fried mushrooms.
• Serve with sesame seeds, a little lime juice and a few coriander leaves.

Title: Dinner Served
Author: Morgane van Marcke
Price: €24,99
Publisher: Borgerhoff & Lamberigts

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