It is a known fact that I have driven from Camberwell to Dalston on a hangover to get myself some Bun Hue from Salvation in Noodles. This isn’t a Bun Hue recipe, however if you’re feeling fancy and you have some veg scraps to use up then this is a good one. The amounts here are actually a rough guide since I’ve made countless variations which have all been successful (with additional veg like mushrooms etc), but this is the starting point to make a really tasty soup base. I like a really brothy soup, so you might have some leftover – just keep in the fridge for up to a week, or freeze it!
Serves: 2
Season: Year-Round
Prep time: 15 minutes
Cook time: 1 hour
Photography: Liam Desbois
Food Styling: Jodie Nixon
Prop Styling: Megan Thompson
Ingredients
For the soup base:
1 bulb of garlic
2 carrots, chopped
20g ginger, sliced
2 celery stalks, roughly chopped
1 lemongrass, bashed
2 garlic cloves, peeled
2700ml water
Soy sauce, to taste
1 tbsp miso
For the lemongrass & chilli oil
1 stalk lemongrass, woody layer removed and finely sliced
4 cloves garlic, finely chopped
2 birdseye chillis, finely chopped or sliced
1 red chilli, finely chopped
1 tsp chilli flakes
2.5 tbsp oil
Bits to add
Feel free to substitute with whatever you have to hand
Noodles of choice
Puffed tofu (e.g. tofuking)
Sugar snaps
Spring onions
Coriander
Fresh chilli
Method
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Put the carrots, ginger, celery, lemongrass and garlic cloves for the soup base into a large saucepan. Cover with water and bring to a simmer. Cook for at least 1 hour, then strain, returning the broth to the pan to keep warm and discarding the cooked veg.
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Preheat the oven to 180°C. Whilst the soup is cooking, wrap the whole garlic bulb in foil and roast for 45 mins until cooked and completely soft. Remove from the oven and allow to cool completely.
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Meanwhile, to make the lemongrass & chilli oil, heat the oil in a pan over a medium-low heat, add the lemongrass and cook for 5 mins. Add the garlic and chilli and cook for a further 5 mins. Add the chilli flakes and cook for 2 more minutes before seasoning with salt. Remove from the heat and set aside.
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When the garlic is cool enough to handle, squeeze out the soft flesh and add to the vegetable stock along with the miso. Using a hand blender, blend until completely smooth, taste and season with soy sauce.
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Prepare any of the additional bits you’re using – cook your noodles according to pack instructions, gently fry some tofu if using, wash your sugarsnaps. Place these into a deep bowl, pour over the vegetable broth and finish with spring onions, coriander leaves, fresh chilli and drizzle with the spicy lemongrass oil. Enjoy whilst hot!
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