I decided to roast some radishes for the first time and therefore the idea of a broth built up around that and a need for comfort. It was a revelation. I wondered why I hadn’t thought to do it before. It completely changed the taste of the radish; the peppery sharpness becoming muted giving way to a richer, sweeter ‘rooty’ flavour.
If you are looking for a quick and healthy snack, lightly drizzle radishes with olive oil and a sprinkle of salt, roast for 15 minutes and serve with a pot of soy / chilli oil for dipping.
2 litres of vegetable or chicken stock; a few days before I had boiled up all the vegetables that had seen better days with herbs, stems, garlic and onion. I felt like giving it a bit of an Eastern kick and so added a few star anise, a whole birds eye chilli, a cinnamon stick, a few cloves, peppercorns, bay leaf, half an orange and one tsp salt. Let it boil for at least a few hours before straining it.
1 tbsp black miso paste & 2 tbsp mirin
A thumb sized piece of ginger cut into thin slices
1 pointed cabbage (or any spring greens)
250g of radishes
4 small carrots
2 free range / organic eggs
Chives – a handful chopped
Handful of fresh herbs thinly sliced – coriander, micro fennel, mint are all excellent
Pickled ginger to serve
2 tbsp toasted sesame seeds
Salt to taste
1 tbsp sea weed flakes – dulse or kelp are varieties I have used
Preheat oven, with fan to maximum heat.
Put the stock in a big pot, add enough water for your pot to be 2/3 full and bring to a simmer. Add the miso paste and mirin, the slices of ginger and let it continue to simmer. Taste it and add more salt if needed, mirin or miso.
Place the radishes on a baking tray with the carrots. Add 1 tbsp of soy and 1 tbsp of sesame oil and roast in the oven (leaving it on maximum temperature) for 15 minutes. You will end up with caramelised radish and carrot but with the vegetables retaining some bite.
Whilst they are roasting, dry toast the sesame seeds in a pan, slice the cabbage thinly and boil your eggs depending on your preference. Slightly soft but not runny is mine. Bring the eggs to the boil from cold water and simmer for 4 / 5 minutes depending on the size of your egg and the initial temperature. Rinse in cold water immediately to stop the cooking process (also makes them easier to peel). Peel them carefully and cut in half.
5 minutes before the vegetables are ready, drop the cabbage in to the broth. To serve, place the broth and some cabbage in to a bowl with half a boiled egg, some of the radishes and a carrot. Add pickled ginger, sesame seeds, chilli flakes, sea weed, chives and fresh herbs and drizzle with a little sesame oil.