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This month, we have had the pleasure of weaving our favourite drop into the magical world of Lucy Folk. In their Paddington store on a rainy Saturday, we set up a broth bar to warm customers up as they shopped. And enjoyed sharing in this ritual, the nutritional benefits of broth and a love of culture and cuisine. Here is a recipe we made in collaboration with Lucy Folk. Serves one.
- 500 mls Immune Chicken Broth
- 1 portion of rice noodles
- Three thick wedges of pumpkin
- Sesame oil
- Small handful cherry tomatoes
- Tamari
- Small handful oyster mushroom (enoki work well too)
- Green end of a shallot sliced on the angle
- Sprinkle of black and white sesame seeds
- Teaspoon of natto miso
A few hours before cooking (or it could even be the day before), slow roast the pumpkin wedges in a little sesame oil, and in a separate dish slow roast the cherry tomatoes in a splash of tamari. Cook your rice noodle as per instruction, strain and set aside. Heat up your Immune Broth. Whilst it is heating arrange your bowl. Place the noodles and then place the other ingredients on top. Sprinkle the sesame seeds on the pumpkin and put the natto miso in the centre. Then once at a simmer, pour the immune broth over the contents of the bowl.
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