Miso Tahini Noodle Soup With Foraged Wild Greens
Chef Tripti
A nutritious broth soup with dandelion leaves, wild garlic, ground ivy, garlic mustard and magnolia.
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
- 3 tablespoon White Miso
- 2 tablespoon Tahini
- 500 ml Vegetable stock
- 200 gms Sweet potato noodles or any noodles of your choice
- 20 leaves Wild garlic
- 20 leaves Garlic mustard
- 40 leaves Dandelion leaves
- 40 leaves Ground Ivy small leaves
- 4 buds Magnolia buds
Wash and pat dry all the foraged ingredients. Cut the wild garlic, garlic mustard and dandelion leaves into strips.
Remove the stems from ground ivy and roughly chop.
Cut the end of the magnolia flowers and discard it. Roughly chop the petals.
Boil a pot of water. Once its comes to a boil, cook the noodles as per package instructions.
In another pan heat up the vegetable stock and whisk in the miso and tahini.
Add the chopped wild garlic, garlic mustard and dandelion leaves. Cook for a minute.
Transfer the boiled noodles into serving bowls, pour over the miso tahini broth, and top with chopped ground ivy and magnolia leaves.
Serve immediately.