Soba Noodle Miso Bowls

Not much happened this week, oh apart from me getting A NEW JOB! Yes that’s right, you’re now looking at the new Art Editor of Sainsbury’s Magazine, boo-ya! Bring on type 2 diabetes and inevitable weight gain.
I’m very excited but a little sad to be leaving the world of celebrity, although I won’t miss Kim Kardashian, I know far too much about her lady parts than I care to… No, I wasn’t previously her surgeon, I was in fact art and food editor of celebrity gossip magazine, heat. So I’ll be swapping celebrity shoots with the likes of (not Kim Kardashian) Charlotte Crosby and Olly Murs for food shoots and a life of eating. To say I’m excited doesn’t quite cover it. So let’s celebrate me becoming a proper grown up with a grown up job and a financial adviser and everything, with this delightful bowl of noodles. Considering I made this very hungover I think it turned out quite well.

Soba Noodle Miso Bowls
Serves 2 / Takes 30 minutes
Make it vegan: Lose the boiled eggs
Broth:
500ml Veg stock (1 knorr stock pot)
1 Tbs reduced salt soy sauce
Half a deseeded red chilli finely chopped
2 tsp Miso paste
1 stick of lemon grass

100g Button mushrooms halved
2 Handfuls of chopped cavolo nero
2 eggs boiled
1 tsp of sesame oil
1 banana shallot finely sliced
1 knob of ginger grated
1 nest of soba noodles
Small handful of mint chopped
Black sesame seeds (optional)

Method:
1. Boil a full kettle and put two eggs in a small saucepan. Cover them with boiling water and simmer on a medium heat.
2. Peel and finely chop a banana shallot. Cut the skin off the knob of ginger and finely grate. In a small saucepan fry the onion and ginger together in a teaspoon of sesame oil until soft. Once cooked take off the heat and put to one side.

3. In a measuring jug pour 500ml of boiling water over one knorr vegetable stock pot, 2 teaspoons of miso paste and 1 tablespoon of reduced salt soy sauce. Give it a good stir. Bash the lemon grass with a rolling pin until it splits and pop it in the bottom of medium sized pot. Pour over the stock and simmer on a low heat.
4. Chop a handful of fresh mint and put to one side. Half the button mushrooms and roughly chop the cavolo nero and add to the broth along with the chopped chilli.
5. By now your eggs should be hard boiled. Remove them from the simmering water but leave the water in the pan. Pop the eggs into a bowl of cold water to cool them down a bit. Leave to one side.

6. In the same simmering water you cooked the eggs in, submerge one nest of soba noodles, simmer for 5 minutes. Drain and cool with a stream of cold water to prevent them from continuing to cook.

7. Now start to assemble your bowls. Divide the noodles between two bowls and pour over the mushroom and cavolo nero broth (discard the stick of lemongrass). Peel your eggs, cut them in half and submerge them into soup. Top with a spoonful of ginger and onions, freshly chopped mint and a sprinkle of black sesame seeds. Serve with a lime wedge.