Tom Yum Soba Noodle Bowl

125g Buckwheat (soba) noodles
1 red chilli, minced
1 clove of garlic, minced
1 shallot, fine diced
4 kaffir lime leaves
2 stalks lemongrass, soft centre removed and finely chopped
1 carrot, cut into matchsticks
1 small zucchini, cut into matchsticks
1 teaspoon umeboshi seasoning (optional)
150g mushrooms (enoki, oyster, shiitake)
1 tablespoon ginger juice
Juice and zest of 1 lime
50 ml tamari soy sauce
Sea salt
100g beansprouts
A handful of coriander leaves

Cook the buckwheat noodles according to instructions, then drain, rinse with cold water and set aside.

Place 1.5 ltr of water into a suitable pot and bring to a boil.
Add the chill, garlic, onion, lemongrass, and lime leaves then leave to simmer gently for 5-6 minutes until the ingredients release their flavours into the stock.
Add salt, carrot, zucchini, and mushrooms and cook for a further 2 minutes.
Remove from the heat and add lime juice, zest, tamari and salt to taste.
Serve hot with noodles, beansprouts, and fresh coriander.