Cook time: 35 minutes
couple, family
Tōgarashi, also known as ‘seven-colour chili pepper,’ is a Japanese chili blend. It includes orange peel, black sesame, nori, and poppy seeds.
**If you’re on the gluten-free plan, you have 5mm rice noodles instead of fresh noodles.
*Coriander is a shared ingredient, use half for this dish.
Bring a large pot of salted water to the boil.
Cook the noodles for 5 to 7 minutes, until tender.
The rice noodles will take less time, around 4 minutes.
Strain and cool under running water to stop them from sticking. Set the noodles aside.
Return the (now empty) pot to medium heat.
Remove the tops from the radish and cut them into quarters or smaller depending on size.
Roughly chop the coriander.
Chop the red onion in a large dice.
Chop off the pak choi leaves and wash.
Mince the garlic.
Fry the onion for 2 minutes, add the garlic and radish to the pot and cook for another minute, then add the water.
Whisk in the soup stock. Bring to a simmer.
Add the edamame and pak choi to the soup. Cook for a couple of minutes before adding the noodles and heating through.
Stir in the coconut cream. Taste and add more salt, as required.
Serve garnished with tōgarashi seeds and coriander.
Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.
Pause or cancel your plan at any time.
Skip the supermarket with our Fruit Box Add-On. Lovingly packed by our team, this add-on includes a selection of seasonal fresh fruit. A perfectly easy way to make sure you and your loved ones get your 5+ a day!
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