Pink Vegan Grapefruit & Nettle Soba Noodles



100g Stinging Nettles, cleaned

3 Dried Shitake Mushrooms, soaked in 250ml boiling water

10cm Kombu, soaked in 500ml water

2 tbsp White Miso

2 tbsp Pink Grapefruit Juice, freshly squeezed

2 tsp Mirin

2 tsp Soy

1-2 tbsp Sesame Oil

Cooked Soba Noodles, Edamame Beans, Broccoli, Green Beans, Coriander & Black Sesame Seeds to serve


1. For the stock, bring a large pan of salted water to a boil and add the nettles. Blanch for 45 seconds (this will remove the sting) then refresh in iced water.

2. Cut the shitake mushrooms into fine slices and add the soaking liquor to a pan with the mushrooms and the kombu. Add 750ml water and bring to a boil.

3. Once boiling, turn off the heat and allow to infuse for 10 minutes. Strain into a blender and add the nettles, miso, grapefruit juice, mirin and soy. Blend until smooth then divide between 4 bowls. Arrange the noodles, beans and vegetables on top and sprinkle with black sesame seeds, sesame oil and coriander before serving