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.
*Coriander is a shared ingredient, use one third for this dish.
**If you’re on the gluten-free plan, you have rice noodles instead of fresh noodles.
Bring a large pot of salted water to the boil.
Cut the broccoli into florets and cook for 45 seconds in boiling water. Remove from water and set aside. Leave the water on.
Cook the noodles for 5 to 7 minutes in the same pot as the broccoli, 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 coriander leaves from the stalk, thinly slice the stalk, and set the leaves aside.
Remove the tops from the radish and cut them into quarters or smaller depending on size.
Chop the red onion in a large dice.
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 coriander stalk to the soup. Cook for a couple of minutes before adding the broccoli and noodles and heating through.
Stir in the coconut cream. Taste and add more salt, as required.
Serve garnished with tōgarashi sesame seeds and coriander leaves.
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