INGREDIENTS
1/2
Chilli, red
1
very fat clove Garlic
1 tbsp
Ginger
100 g
Kale
50 g
Ploppini mushrooms
125 g
Shiitake mushrooms
3
Spring onions, large
150 g
Sprouting broccoli, purple
1
block Tofu, firm
1 tbsp
Honey
1/2 tbsp
Lemon juice
1
level tbsp Red miso paste
150 g
Buckwheat noodles
1 tbsp
Sesame seeds
3 1/2 tbsp
Grapeseed oil
1 tbsp
Sesame oil, toasted