Spring Greens Hotpot
Styling Genneth Lyn Recipes and styling Daniel Jardim, Jules Mercer Photographs Warren Heath, Russell Smith Photographer’s assistant Michelle Parkin Location Maurice Paliaga’s loft in Woodstock (email@example.com) 4 shiitake mushrooms 750ml water 1 organic stock cube 1 clove garlic, crushed 1T ginger, chopped 1T soy sauce 200g udon noodles salt and pepper 4–5 spring greens 4 slices Tofu 1T coriander, chopped 1 green chilli, sliced Serves 1 as a main course Soak mushrooms in hot water for at least an hour. Place water, mushrooms, stock cube, garlic and ginger in a saucepan and bring to the boil. Simmer gently until the stock has dissolved. Add soy sauce and noodles. When heated through, adjust the seasoning and pour into serving bowls. Dip the greens into the soup and arrange on top, then arrange the tofu and garnish with coriander and chilli. This recipe is from the February 2011 House and Leisure Food issue.