Rainbow Vegetable Poke Bowl

BY RACHEL GREEN

Serves 2

Ingredients

• sea salt flakes
• a bunch of tenderstem broccoli, trimmed
• 8 asparagus tips
• 4 eggs, soft-boiled and peeled
• 50ml soy sauce
• 25ml sesame oil
• 25ml rice wine vinegar
• 1 tbsp honey
• 1 garlic clove, grated
• ½ tbsp white miso paste
• 100g cooked vermicelli rice noodles
• 1 large carrot, ribboned
• a handful of beansprouts
• 1 beetroot, ribboned
• 2 spring onions, shredded
• ¼ cucumber, ribboned
• 4 shiitake mushrooms, sliced
• 1 small wedge of red cabbage, finely shredded
• 4 radishes, trimmed
• toasted black sesame seeds, to serve
• a squeeze of lime, to serve

Method:

Bring a medium saucepan of water to the boil, add a little salt and cook the tenderstem broccoli and asparagus tips for one minute or until just tender.  Remove from the boiling water with a pair of tongs.  Add the eggs to the boiling water and cook for six minutes.  Take the eggs out of the pan and immerse immediately in ice cold water.

To make the dressing, whisk together the soy sauce, sesame oil, rice wine vinegar, honey, garlic and white miso paste in a bowl and leave to one side.   

Share the cooked noodles between two shallow bowls and add the broccoli, asparagus, carrot, beansprouts, beetroot, spring onion, cucumber, mushrooms, red cabbage and radish.  Drizzle the dressing over the bowls of vegetables.  Peel the eggs, cut them in half and place on top of the vegetables.  Sprinkle over some toasted black sesame seeds and a good squeeze of lime before serving.