Serves 2 (Main)
A light and nutritious dish to serve anytime, and suitable for when you’re detoxing. Shitake mushrooms are great for the immune system and the Lemon and Radish mix adds a kick to this dish, and helps the digestive process.
Buckwheat soba noodle, 80 g
Wakame, 60 g
Kale, thickly shredded, 30 g
Bok choy, leaves separated, 50 g
Vegetable stock, 750 ml
Spring onion, finely sliced, 5 g
Daikon radish, chopped very finely, 20 g
Lemon skin, chopped very finely, 4 g
French celery, sliced, 20 g
Shitake mushroom, sliced, 10 g
Enoki mushroom, whole, 30 g
Lemon juice, ½ tsp
Sea salt, Pinch
Black pepper, To taste
Mix the finely chopped daikon radish, lemon skin and lemon juice and place in a small dish to be served on the side later (the enzymes in daikon radish begin to breakdown after about 30 minutes, so for the highest nutritional benefit make this as close to serving time as possible).
Heat the vegetable stock to a simmering point and then add the wakame and shitake mushrooms. Simmer for about 1 minute.
Next, add the soba noodles and celery to the stock and stir well to separate the noodles. Simmer for 2 minutes, then add the bok choy and kale and cook for a 30 seconds. Finally, add the enoki mushrooms and cook another 30 seconds.
Check the seasoning and add salt and pepper if necessary (the wakame has a salty taste, so you may not need to add more salt.)
Serve in a big bowl and sprinkle with the fresh finely sliced spring onion. Serve the daikon radish and lemon zest on the side.