Fresh root ginger, peeled and finely grated1 tablespoon
Baby aubergine, washed, top trimmed, sliced into quarters lengthways into 1cm thick strips200g
Baby courgettes, washed, top trimmed, peeled along width into thick wide strips, using a large potato peeler500g
Clear rice vinegar3 tablespoons
Toasted sesame oil1 teaspoon
Chilli oil1 tablespoon
Cold water2 tablespoons
For the garnish
Red chilliTo taste
Fresh coriander leavesTo taste
Chilli oilTo taste
Bring a 1.5 litre pan of water to the boil. Add 1 pack of Organic Yutaka yellow soybean noodles. Turn the heat to low and cook simmering for 7-8 minutes. Drain, refresh under cold water and dress with 1 teaspoon of toasted sesame oil and mix well to prevent from sticking. Set aside.
Heat a wok or pan over high heat, add the rapeseed oil and fry the ginger and fresh chilli for a few seconds to release their aroma. Then add the strips of baby aubergine and cook stirring for a 8 minutes adding a dash of cold water to help create some steam to soften the aubergines. Then add the wide courgette strips and pour in 800ml of hot vegetable stock. Bring to the boil and cook gently stirring for 2 minutes until the aubergines have completed softened but still retain their shape and the courgettes are al dente but still vibrant green.
Season with tamari, clear rice vinegar, toasted sesame oil, and chilli oil. Adjust seasoning to taste further. It should be hot and sour but not overly spicy. Finally add the cornflour paste mixture into the boiling broth and stir in to thicken a little.
Divide the organic soy bean noodles into 4 bowls. Ladle over the soup together with some aubergines and courgettes on top. Garnish each bowl with fresh chillies and fresh coriander leaves. Serve immediately.