Burnt-out already this year? Need a body overhaul? Fighting the sniffles? This kimchi broth from Daylesford Organic Farm is a great ‘go to’ dish for warming the chilliest of evenings and is packed full of bright, bold Asian flavours. Not only does it contain bone broth which is great for boosting the immune system and fighting off coughs and colds in the winter months, the addition of kimchi also makes this dish great for your gut.
A healthy, quick and tasty dish to warm the soul!
- Handful of mixed mushrooms
- 1 Shallot/Spring onion
- 1 clove of garlic
- 1/2 thumb ginger
- 2-3 Tbsp Kimchi
- 400ml Chicken/ Vegetable Stock
- Soy sauce to taste
- Handful of mixed greens
- 1 lime
- 180g noodles
- Handful of coriander
Difficulty: Medium / Takes: 30 MINS
To start the broth, slice the shallot and sweat down a little in a suitable pan with a little oil until starting to soften.
Add the crushed garlic and grated ginger and continue to sweat down over gentle heat.
Add the mushrooms, making sure they are cut into similar sized pieces, so they cook at a similar rate.
Once they have started to soften add the stock and bring to a simmer.
Add the noodles and taste for seasoning. Add a little soy if needed.
To finish, add the shredded greens and kimchi for the final minute or two and, off the heat, add the lime juice and chopped coriander.
Have a final test of the seasoning and serve up in deep bowls.
Alternatively, for fine dining experience with Daylesford, go to The Wild Rabbit in Kingham, the modern British inn in the heart of the Cotswolds. This dish may not be on the menu but their award-winning kitchen have plenty to tempt you – all using only the very finest ingredients. Dine with the Luxury Restaurant Club and enjoy a glass of champagne with your lunch or dinner, see details here. To join the club, download the free Luxury Restaurant Guide app here and follow steps to join the club.