Alfie Cooks

1: Crush your garlic, grate the ginger & finely chop the chilli + spring onion whites.

2: In a large saucepan, warm 1 tablespoon of oil on a medium heat.

3: Add the spring onion, followed by the chilli, ginger + garlic.

4: Season with a pinch of salt & sauté for a couple of minutes until fragrant.

5: Add the gochujang paste, rice wine vinegar + soy sauce, stirring well to combine.

6: Prepare your broth by mixing together 2 stock cubes + boiling water.

7: Add to the broth base, followed by coconut milk. Bring to a boil, then simmer for 10-15 minutes.

8: Whilst the broth simmers, heat 1 tablespoon of oil in a frying pan on high heat, then sauté the mushrooms for 5 minutes on each side until golden + crisp.

9: Cut the broccoli into florets, then steam or parboil (you still want a crunch).

10: Cook your noodles according & toast your sesame seeds.

11: To finish the broth, squeeze in the juice of a lime, add the miso paste, stirring to dissolve, then check the seasoning, adding more salt or a touch of sugar if required.

12: To serve - noodles into a bowl, ladle on broth, top with the mushrooms, broccoli, spring onion, sesame seeds, lime + chilli oil if you like - enjoy!