Cod & Noodle Broth

To make flowered spring onions, take the green stalk and finely slice, leaving the white end of the stalk intact. Place in iced water for half an hour or so to “blossom”.

Ingredients

• 200g fine egg noodles
• 1ltr fish or vegetable stock
• 2tbsp Kikkoman Less Salt Soy Sauce
• 3 large red chillies, finely sliced
• 1tbsp shredded ginger
• Juice of 1/2 a lime
• 50g firm cod fillets, cut into bite-sized chunks
• 4 spring onions, to garnish

Method

Place the noodles in a pan of boiling water and cook for 2-3 minutes or until tender.

Place the stock, soy sauce, chillies, ginger and lime juice in a pan on a medium heat and cook for 5 minutes. Add the cod and cook for a further minute or until opaque.

To serve, pile the noodles in serving bowls. Top with the fish and ladle over the stock. Garnish with a flowered spring onion