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My kale is starting to flower, so it was time to finish it off. This hot weather will bring cabbage moths and aphids around anyhow. It has been really hardy and trouble free, and has borne really well for months now. I’ve used it regularly at least a couple of times a week – such a lot of food from such a small area.  It works well in soups and stews,  pasta and noodle dishes, stuffed and baked and very lightly steamed.  And it’s given me a big dose of a huge range of vitamins and minerals and some important anti-cancer phytochemicals all winter.  I’m sad to see it go!

But the chooks will love the stalks and older leaves, and I’ve picked all the younger, nicer leaves for this  Tuesday Night Vego Challenge. On hot evenings like we have been having lately, a platter of finger food and a cold beer on the verandah is the perfect dinner.

The Recipe:

This recipe made plenty for two of us for dinner. It isn’t exactly diet food, but the kale doesn’t absorb as much oil as you might think, and with dipping sauce and accompaniments it’s not too high fat. We like the batter with a bit of spiciness, but you can reduce the ginger, turmeric and chili if you want a milder version.

Make the batter first so it gets 10 minutes or so to sit, then the dipping sauce so it gets a few minutes for the flavours to meld.  Then last of all, mix in the kale and fry the pakora.

The Batter

Use a whisk or a fork to mix together to a smooth batter like a pancake batter:

  • 1 cup besan (bean flour – from any wholefoods store)
  • two-thirds of a cup water
  • ½ teaspoon garam masala
  • pinch of chili powder or dried chili flakes
  • 1 teaspoon grated ginger
  • 1 teaspoon grated turmeric (or ½ teaspoon dried)
  • ¼ cup finely chopped coriander, stems and leaves, and if you have them roots as well
  • pinch salt

Let the batter sit, and go on to make the dipping sauce.

Dipping Sauce

Use a food processor or blender to blend together

  • ¾ cup plain yoghurt
  • big handful of coriander leaves
  • big handful of mint leaves
  • pinch salt

Let the dipping sauce sit for the flavours to meld and go on to make the pakora.


Heat up a pan with about half an inch (1.5 cm) of oil. You want it medium hot.  I use either avocado oil or light olive oil for frying like this, because they have fairly high smoke points.  Light olive oil is light flavoured, not light fat, and it’s light flavoured because it’s highly refined to remove the aromatics.  But it makes it better for frying because it means it heats to a much higher temperature without producing any unhealthy by-products.  Avocado oil has a very high smoke point, and it’s locally grown in my region, but it is a bit expensive.

Stir into the batter

  • 1½ cups (packed) of kale shredded into 3cm or so pieces.
  • 1 small onion finely diced

Stir so that all the kale is well coated in batter.

Drop dessertspoons full of batter coated kale into the hot oil.  Fry for around 3 minutes each side until they are crisp and golden.  Drain on brown paper.

I serve on a platter as finger food for sharing,  with the dipping sauce and some raw vegetables (cherry tomatoes, snow peas, celery) to dip too.



The Spring egg glut situation is still going on.  The goose eggs have started hatching (three babies today and another egg or two to go)  and the ducks have slowed down laying.  But the chooks are still laying four or five eggs a day (even though some of them are well into chook middle age).  So I made an egg curry on the weekend for a curry night feast for about twenty people, and it turned out so well that I made it again for just us.  It’s fast and easy and healthy enough to qualify as a  Tuesday Night Vego Challenge recipe but glamorous enough to make a good curry night feast dish too.

The Recipe

Serves 4 as a main dish.  This is a mediumly spicy curry but if you keep the  the chili, mustard, ginger and turmeric on the low side,  kids are likely to find it not too spicy. Like most curries from scratch it looks like a lot of ingredients, but they are all common spices and it is actually very quick and easy to make.

In a heavy pan, sauté 2 onions (chopped) in some olive oil until they just start to soften.  Then add:

  • 2 scant teaspoons of coriander seeds
  • 2 scant teaspoons of cumin seeds
  • ½ teaspoon brown mustard seeds
  • seeds from one or two cardamom pods

Cook for a minute or two until the seeds start popping, then add

  • a small amount of chili or chili powder (depending on how spicy you like your food and how hot your chilis are, but it doesn’t need much. I used a scant half a teaspoon of my homemade chili powder)
  • one or two cloves of garlic,
  • two teaspoons of grated fresh ginger
  • two teaspoons of grated fresh turmeric (or one teaspoon dried)
  • pinch of  cinnamon
  • pinch of nutmeg
  • little pinch of cloves
  • good pinch of salt
  • grating of black pepper

Cook for a minute or two, then add a jar of crushed tomatoes, a couple of bay leaves, and enough water to make a thick sauce.

Simmer, stirring occasionally, just to let all the spices mingle.

While it is simmering, hardboil and peel 8 eggs and chop them in half.  You will find this much easier if you use slightly older eggs.  People tell me that putting the eggs in ice water helps if the eggs are too fresh to peel easily.

Take the sauce off the heat and add a good handful of finely chopped fresh coriander and stir through.  Then add the eggs and stir gently to cover them in sauce.

Serve with rice and/or naan bread.



Which is a two part dish, consisting of an Asian style omelette in a mildly ginger laced vegetable stock sauce.  It’s surprisingly addictive! I used duck eggs for this one, just because we have them, but chook eggs work just as well.

We are just a few days away now from the Spring equinox, one of the two points in the year when the days and the nights are equal length.  Once upon a time in ancient Europe people used to gather to celebrate the spring equinox. The hibernating animals emerged from their winter burrows to breed, along with a certain mythical rabbit. The flush of spring laying provided eggs in such abundance they could be blown and painted just for the fun and beauty of it.  People marked the balance point between the lengthening days and the shortening nights, and celebrated the eternal cycle of winter death and spring resurrection.

We have “enough” eggs year round – just a few weeks when the chooks are moulting when they are actually scarce, which ironically is around the autumn equinox in the southern hemisphere.  But in spring even the geriatrics lay for a while and we have so many eggs that it is very easy to see how painted eggs became a spring equinox tradition.  Our son visited on the weekend and we fed him and his friends eggs for breakfast and sent him home with a dozen duck eggs.  My partner has the kind of liver that doesn’t produce cholesterol, so he’s eating a couple of poached eggs for breakfast every day. And any respectable  Tuesday Night Vego Challenge has to include eggs.

 The Recipe:

Get everything chopped and ready before you start, because it goes together fast.

The Omelette:

  • Beat 3 duck eggs or 4 large chook eggs with an eggbeater or fork until they are frothy.
  • Add a teaspoon of grated ginger, a pinch of salt, and a dessertspoon of wine vinegar, saké or sherry.
  • Cook in an oiled frypan over a low heat, lid on, till set.  Loosen the edges and turn the omelette over for just a minute, then tip it out onto a board.
  • Slice into strips, ready to add to the sauce.

The Sauce

Prepare all the vegetables before you start cooking.

  • Grate another teaspoon of ginger.
  • Julienne an onion (chop it in half, then finely lengthways) and a carrot.
  • Dice another couple of cupfuls of vegetables – celery, snow peas, peas, mushrooms, kale, silver beet, broccolini, asparagus, chinese cabbage – you want those kind of Asian stir-fry vegetables, but there are lots of choices possible.
  • Mix 1½ cups of stock with 2 dessertspoons of soy sauce, a teaspoon of honey and another dessertspoon of vinegar, saké or sherry.
  • Mix 3 teaspoons of cornflour (cornstarch in USA) in a little water.

When they are all ready, heat up a wok or a large pan with a little oil till it is hot.  Add the onions first, stir for a minute, add the carrots, stir for another minute, then add the ginger and the other vegetables and stir fry for two or three minutes.

Then add the stock and braise the vegetables in it for just a couple of minutes.  You want the vegetables to be tender but still have some crunch to them.

Add the cornflour and stir through.  The sauce should thicken immediately.

Take it off the heat, add the strips of omelette, and gently ladle into bowls.  Serve with extra soy sauce on the side for salt lovers.


It must really be Spring.  In one week, I have gone from feeling like only soups, stews and things eaten with a spoon from a bowl, to feeling like something with crunch and those hot-sweet-sour tropical flavours.

This Tuesday Night Vego Challenge took a bit of experimenting, and a bit of re-purposing of kitchen equipment.  You might have to do your own experimenting and repurposing to make it fit what you have available. It’s worth it.

The Recipe:

Makes 2 large  pancakes.

Part 1: The Pancake Batter

You need half a cup of brown rice flour. I can buy it at my local wholefoods shop, but it isn’t cheap and I don’t use a lot of rice flour.  Luckily, I have made the happy discovery that my little electric coffee grinder works beautifully to turn the local clear conscience rice into rice flour – slightly coarse but perfect for this.

You also need 2 dessertspoons of  coconut flour.  Again, my local wholefoods shop sells it but it isn’t cheap, and my coffee grinder will turn dessicated coconut into coconut flour perfectly.  Canned coconut cream isn’t a routine pantry item for me. It’s well out of my 100 mile zone, I’m not sure that I need that much fat of any kind (good or bad), and the cans come with all the energy and resource costs of canning along with BPA.

You may have to experiment to see if you have an implement that will make rice and coconut flour.

Blend together

  • ½ cup of brown rice flour 
  • 2 dessertspoons coconut flour
  • 2 dessertspoons cornflour (corn starch in USA)
  • 1 teaspoon finely grated fresh turmeric (or substitute ½ teaspoon dried)
  • 1 teaspoon raw sugar
  • ½ teaspooon salt
  • ½ cup water
You should end up with something the texture of a thin crepe batter. Let it sit while you make the sauce and filling.

Part 2: The Sauce

Blend together
  • juice of a lime
  • ½ red chili (more or less to taste)
  • a thumb sized piece of fresh ginger
  • one clove of garlic (this time of year I start getting frugal with garlic!)
  • 1 dessertspoon brown sugar
  • 1 dessertspoon wine vinegar
  • 1 dessertspoon soy sauce
  • 1 dessertspoon sesame oil
Let this sit while you make the rest.

Part 3: The Salad

This is just an Asian style salad and the ingredients are quite versatile.  I used:

  • 2 small carrots, julienned
  • 1 spring onion, thinly sliced diagonally
  • 2 radishes, julienned
  • a handful of snow peas, thinly sliced diagonally
  • a handful of mung bean sprouts
  • a handful of chopped mint, vietnamese mint, and coriander

Part 4: Cooking and Assembling

There is a knack to the pancakes. If you get them just right, they hold together and are crispy on the edges but soft enough in the middle to fold.  The tricks are in a nice thin, smooth batter, a well seasoned heavy pan, and working quickly. If it looks like turning into a disaster you can add an egg to the batter. It makes it hold together easily but you lose the crispiness.

Put a good swig of a nice sweet flavoured oil in a big heavy pan over a medium heat. I use sesame oil, but you could use peanut oil.

Pour in half of the batter and, working quickly, tip the pan and use a spatula to spread it thin. Then let it cook undisturbed until the top is set and the edges are going crispy.  It will be quite fragile and if you try to turn it too early you’ll break it.  If you have the knack you can turn it with an egg flip.  The safer way is to loosen it with the egg flip, tip it onto a plate, then slide it off the plate back into the pan to cook the other side.

As each pancake cooks, put it on a plate, pile half the salad onto one side of it, pour on sauce, and fold it over.

Serve leftover sauce on the side.


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End of winter, it’s been a hard few months, and I don’t often get sick, but I feel like I might.  Phó is my go-to dinner when I feel like I need to ward off I-don’t-know-what.  This isn’t a real Phó, but it’s got that ginger/garlic/chili/anise/cinnamon/lemon grass spice profile that my immune system seems to crave.  And it uses lots of Chinese cabbage and kale, that I have in bulk even in my very neglected garden.  And egg noodles – the chooks are already in spring mode and laying (the ducks and geese too).  This comes together in the half hour of the  Tuesday Night Vego Challenge rules, even including noodles from scratch.

The Recipe:

For two big dinner sized bowls.

Put a big pot or a pressure cooker on to boil with 5 cups of vegie stock.  While it is coming to the boil, make the egg noodle dough.

1. The Egg Noodle Dough:

Egg noodles are just pasta.  The story is that Marco Polo brought them back to Italy where they became spaghetti.  Easy to make, and so easy to make a small quantity that I don’t even bother to pull out the pasta maker.

In a food processor, blend for just a minute till it comes together into a dough:

  • ½ cup baker’s flour (high gluten flour) You can use wholemeal flour if you like.
  • an egg,
  • a spoonful of light flavoured oil like grapeseed oil,
  • a good pinch of salt.

Knead for just a minute to make a dough ball, then let it rest while you make the soup stock. To stop it drying out, I cover the dough ball with a wet cup upside down over it.

2. The Stock:

You’re going to strain it, so nothing needs to be elegantly chopped. Into the boiling stock add:

  • 1 onion, roughly chopped
  • 4 cloves of garlic, roughly chopped
  • a good thumb sized knob of fresh ginger, finely sliced
  • a thumb of galangal (if you have it), finely sliced
  • a stalk of lemon grass, chopped,
  • a chili, sliced
  • one inch of cinnamon stick
  • one clove of star anise
  • one or two bay leaves
  • the leaves from a couple of stalks of celery
  • the greens from a spring onion

Simmer for around 20 minutes, or pressure cook for about 7 minutes.  Then strain the stock, pressing down with a potato masher to get all the juice out.  Return it to the pot and bring it back up to the boil.

3: The Noodles:

While the stock is cooking, roll out the noodle dough.  If you flour the bench top well, and keep flipping it, you should be able to get it very thin.  Flour the sheet of dough and fold it over a few times, then, using a sharp knife, cut it into noodles.

Tease the noodles to separate them.

3. The Soup

By now the stock should be ready to strain and bring back to the boil. Add to it:

  • one spring onion whites, very finely sliced
  • 2 stalks of celery, very finely sliced
  • 1 (packed) cup of Chinese cabbage, very finely sliced
  • 1 (packed) cup  of cavolo nero kale, very finely sliced
  • 2 cups of mushrooms, finely sliced.

Simmer for another 5 minutes, or pressure cook for a couple of minutes, then add the noodles and simmer for just a couple of minutes more.

Taste and add soy sauce and/or lime juice to taste (or just allow people to add their own).



I don’t like winter.  I try hard, but even here in sub-tropical northern NSW, where it rarely gets lower than about 8ºC, I still don’t like it.  The short days, the need to be frugal with power when the solar panels are on such short rations, putting ug boots on to get out of bed…

The only good thing about winter is the crops.  Winter is a better gardening season than summer here, and way better for leafy greens.  The cabbage moths are all dormant. The lengthening nights convince them that there is snow coming (they’re not that  good at geography) so they don’t bolt to seed. And the cool days allow things with big green leaves to photosynthesise away without getting desiccated.

I’ve been picking outside leaves of Chinese cabbages for a few weeks now, but now is the first of the main harvests of the season.  I really like Chinese cabbage as a side dish, steamed with soy or oyster sauce, or stir fried with sesame oil and lemon juice.  But recipes that really do justice to a lot of Chinese cabbage as a main dish are not that common.

This took me a lot longer than the half hour of the Tuesday Night Vego Challenge rules the first time I made it. Sometimes I make something and I think, I know with practice that could be easy, but it is nice enough to be bothered practicing? This one made it through the test. If you are really pressed for time you can use bought wonton wrappers.  I find them in the fridge section in my supermarket.  But they are not difficult to make – a bit time consuming – they are the fiddliest bit of this recipe.  But once you get the hang of it not hard.  And if you make your own, you get to use real, free range eggs. It is exactly the same as making pasta – in fact you can probably use a pasta machine if you have one.

It looks like a lot of steps, but all the ingredients are familiar, and by the second or third time you make these, you’ll be making them in half an hour.

The Recipe:

Makes 28 wontons.  We can eat a dozen each very easily!

1. Salt the Chinese Cabbage:

Finely shred 2½ (very) packed cups of Chinese cabbage leaves.  I use a mixture of Chinese cabbages – at the moment it is mostly Bok Choy with some Tatsoi and some Choi sum, but any chinese cabbage is good.  Put them in a colander and massage through a couple of teaspoons of salt.  Leave to sit while you make the wrappers. Then rinse out the salt and squeeze as much moisture out as you can.

2. Make the Wonton Wrappers

In a food processor, blitz until the dough just comes together (just a few seconds)

  • 1 cup of bakers flour (I use the same Laucke Wallaby Unbleached Bakers Flour that I use for my sourdough, but any high gluten flour will work)
  • eggs
  • 2 dessertspoons (or 1½ US tablespoons) of  any light flavoured oil
  • good pinch salt

Flour the workbench and knead very briefly, kneading in enough more flour to make a smooth, non-sticky dough. Then leave it to rest for a few minutes while you make the filling.

3. Make the Filling:

The filling needs to be finely minced but not turned into a paste.  I find the easiest way to do this is to chop everything pretty small first (especially the garlic and ginger), then put it all into the food processor and blitz for just a few seconds to get a nice fine mince.  You don’t need to wash the food processor from the dough.

Make a fine mince mix of:

  • the Chinese cabbage leaves, rinsed and squeezed as dry as possible.
  • 4 cloves of garlic
  • a good thumb sized piece of fresh ginger
  • 2 spring onions, greens and whites
  • 2 stalks of celery
  • 1 teaspoon sesame oil
  • 1 dessertspoon (¾ US tablespoon) soy sauce
  • 1 dessertspoon (¾ US tablespoon) lime or lemon juice or rice wine vinegar
  • 1 dessertspoon (¾ US tablespoon) cornflour (corn starch)
  • big pinch of pepper

4. Assemble

Divide the wonton dough into 20 little balls.  Flour the bench well, and with a floured rolling pin, roll the balls out very thin.  (If you flip them several times while rolling, you’ll find you can easily get them very thin without sticking.)

Put a heaped teaspoon of filling in the middle of each, and gather up the edges and twist together at the top.  Then twist the excess dough right off.

There’s a knack to getting them right.  You need the dough thin enough, the mince fine and not too wet, and to work quickly and gently.

When you have made all 20 wontons, you should have enough excess dough to roll out again to make another 8.

As you make them, put them on a floured board (or they’ll stick).

5. Boil:

Bring a big pot of water to a gentle boil and boil the wontons for just a few minutes till they rise to the top.

Remove with a slotted spoon and serve.  You can serve with a soy dipping sauce, or make a mix of soy, chili, lime and ginger for a fancier sauce.



The  Tuesday Night Vego Challenge this week had to feature snake beans. Now I have them coming on, the poor old Blue Lakes and Purple Kings have dropped right out of favour, left to mature for seed for storing. Snake beans are more tropical than most bean varieties, adapted to the tropical summer monsoon belt.  They like hot wet weather. It has been a cooler than normal year this year, and the earlier rounds grew but slowly and didn’t set very many flowers or fruit. But we have hit the hot wet weather this month, and this is the first round now that is really bearing well.

They’re a beautiful plant – tall climbing and lush with lovely lilac flowers. They need a trellis or fence at least a couple of metres tall to climb, and when they bear well, they really bear well. I am picking about 250 grams a day from a fence-trellis just a couple of metres long. I like the brown seeded variety – it seems to bear better for me. Some years though, brown seeded snake bean seed seems to be just about unavailable, so it must be tricky for others to grow. Black seeds are much more readily available.

They’re fantastically good for you – one of the richest sources of folate and Vitamin A, even amongst beans which are all pretty good sources.  Lots of Vitamin C and good amounts of a range of minerals.

This recipe has chili in it, but it’s actually not very hot. I order “medium” in Indian restaurants, and this is mild for my taste. My partner orders “hot”, and he added a sprinkle of finely diced chili over the top. Non-spice-likers may want to reduce the chili right down, but the sweetness mellows out the spiciness nicely.

The Recipe:

Makes two large serves.  Leftovers are good for lunches.

This is good served over rice or noodles.  I served it over soba noodles, which take just minutes to cook. If you are serving over brown rice, get that on first because the rest of the dish is really fast.

The Vegetables:

Prepare the vegetables first, because once you start cooking, it goes fast.

You really just need young, crisp snake beans – 250 grams of them, trimmed and cut into 3 cm lengths.  The rest of the vegies are optional. I used a small onion, sliced lengthways (top to bottom) in thin slices, and a carrot julienned just for a bit of colour. You could also use capsicum or oyster mushrooms. But not much of them. The snake beans are the star.

The Spice Paste:

Use a mortar and pestle, or the spice grinder on a food processor, to grind to a paste:

  • 1 chili
  • Thumb sized knob of fresh ginger
  • Thumb sized knob of fresh turmeric (or ½ – 1 teaspoon turmeric powder)
  • 3 cloves of garlic
  • white part of a lemon grass stem


Heat a wok or large fry pan up and add two dessertspoons of macadamia or peanut oil.
Add the spice paste, get it sizzling, and almost straight away add half a cup of cashews. Stir to coat and get them sizzling, then almost straight away add the vegetables.
Cook over a high heat, stirring, for a few minutes till the cashews get a bit of colour and the onion softens, then add
  • a cup of water
  • 2 dessertspoons of soy sauce
  • 2 dessertspoons of brown sugar
Cook for around 10 minutes until most of the liquid has reduced. Taste and adjust the soy – you may like it a little saltier.
To finish, add
  • 2 teaspoons of sesame oil
  • ¼ cup finely chopped herbs  – we did a taste test and decided our most favourite was Vietnamese mint, followed by Thai basil, followed by coriander.
Stir the herbs in then almost straight away take it off the heat and serve, over a bed of rice or noodles. Spice lovers may like to sprinkle with extra chili.
Are you Tuesday Night Vego Challengers? Feel free to add links in the Comments.

My partner’s favourite lunch is microwaved tofu and vegetables with chili (he’s a chili fiend).  I’m not a huge fan of either tofu or microwaves, but hey, I’m not purist. It’s mostly garden vegetables, and I am a huge fan of them!

I’m not a huge fan of tofu because soy beans contain a number of compounds that can cause health problems,  it takes a fair amount of processing to get tofu from soy beans, and they are one of the most genetically modified and unsustainably farmed crops on the planet.   Nutrisoy and Soyco are a couple of brands that don’t use genetically modified soy beans.

I’m not much of a fan of microwaves either, mostly because they have such limited uses for so much consumer electronic junk.  But Lewie has a microwave at his work and it is an easy, no mess way to cook lunch, especially if you have an inactive office job.

The Recipe:

Part 1: The Dressing/Marinade

I make a jar of this because we use it for all sorts of dishes.

In a jar, shake together:

  • 1 part olive oil
  • 1 part lemon juice
  • 1 part soy sauce
  • 1 part sweet chili sauce or chili jam
  • a clove or two of garlic crushed
  • a similar amount of ginger crushed
  • a little sesame oil or tahini

This dressing or marinade will keep in the fridge for weeks.  Use a few dessertspoons over the vegetables in the lunchbox.  They will toss themselves on the way.

Part 2: Tofu

Fry some cubes of tofu in a little oil till browned.

Part 3: The Vegetables

This is just simply chopped garden vegetables in season.

  • Chinese cabbage
  • Silver Beet
  • Celery
  • Carrot
  • Broccoli
  • Cauliflower
  • Snow Peas
  • Red Onion

(I have a zucchini plant surviving in my garden, but really it shouldn’t be in season.)

Assembling and Cooking:

Vegies and cooked tofu in a microwavable lunch box with a lid, with a couple of spoonfuls of dressing.

At work at lunch time shake the lunchbox to cover everything in dressing and put the whole thing in the microwave for 4 to 5 minutes (more or less, depending on how crunchy you like your vegetables.)

Feel so glad you brought lunch rather than succumbed to a burger.



If you’ve visited here before, you will know my thoughts about kangaroo as the red meat of choice for Australians.  The recent controversy about live cattle exports has brought it to the front of my mind again.

I am comfortable with being a predator as a general concept.  There’s an essay here, from a book by Lierre Keith, that captures the ethics of it so lucidly. But I am not at all comfortable with intensive farming of livestock, or abbatoirs.  I’d much prefer a wild animal hunted cleanly.  Australian beef and lamb mostly falls somewhere in the middle.  But then, when you add greenhouse gases, and soil conservation, and water management into the ethics equation, kangaroo comes out way ahead.

This has been one of our favourite winter meals lately – fast and easy, healthy, warm and tasty, cheap and ethical – all the boxes. The combination of hot soup, ginger, lightly cooked vegies and kangaroo meat feel just right for this time of year.

The Recipe

Serves 3 or 4 for dinner, 2 or 3 if you are very hungry.  Like many Asian recipes, it comes together really fast.

The Meatballs:

In the food processor:

  • 300 grams kangaroo mince
  • 1 onion
  • 2 dessertspoons soy sauce
  • half a thumb sized piece of ginger
  • 1 egg
  • 2 dessertspoons cornflour (corn starch if you are in USA – but then if you are in USA, maybe venison is the comparable meat?)
  • salt and pepper

The Stock:

  • 5 cups of stockor 5 cups of water with a couple of dessertspoons of miso
  • half a thumb sized piece of ginger, julienned
  • chili chopped fine

Bring the stock to the boil, then add the meatballs.  Use wet hands to make small balls and drop them in one by one.  Cook 5 minutes from last meatball in.

The Noodles

  • While the meatballs are cooking, put some egg noodles on to cook in boiling water – more if you are active, less if you are keeping carbs down.

The Vegetables (all julienned):

Add to the meatballs in the stock:

  • 2 spring onions
  • 10-12 beans or snow peas (I’m still harvesting the last of the green beans)
  • 2 carrots
  • 3-4 leaves of chinese cabbage

Cook just a couple of minutes.  Don’t overcook.

Seasoning at the end:

Put the noodles in bowls and ladle the meatball soup over top.  Taste and add seasonings to taste.  I like

  • a teaspoon honey
  • a little swig of soy sauce
  • a squeeze of lemon juice or vinegar
  • chopped coriander on top to serve