Roasted Pea Pod Summer Broth, Mixed Peas, Soba Noodles & Yuzu Oil

Food styling, recipes & photography David Neville

	600g fresh green peas in the pod
	30ml neutral oil
	120g green tea soba noodles (available at Pak'nSave)
	1.2 litres vegetable stock (I use Foundation Food brand)
	2 cloves garlic, bruised
	3cm-piece ginger, sliced
	1 tablespoon white miso
	1 teaspoon chilli flakes
	2 fresh bay leaves
	100g blue pea shoots
	16 snow pea pods
	50g pea tendrils
	30g mustard cress
	50ml Lot Eight Yuzu Olive Oil

1.	Pod the green peas and keep to one side.
2.	Toss the empty pea pods in oil and roast at 150°C for 16-20 minutes until they appear light brown in colour.
3.	While pea pods are roasting, bring 3 litres water to the boil and cook soba noodles for 6 minutes, then refresh under cold running water.
4.	Put the roasted pea pods into a large pot with vegetable stock, garlic, ginger, miso, chilli flakes and bay leaves.
5.	Bring to a simmer, lower the heat to a bare simmer, cover with a lid and cook for 10 minutes.
6.	Strain broth into a clean pot, bring to a simmer and immerse the podded peas, blue pea shoots and snow peas and simmer for 1 minute.
7.	Season to taste with salt if desired and remove from heat.
8.	Arrange noodles into spirals in four bowls and use a slotted spoon to scatter the barely cooked peas over the noodles.
9.	Divide the hot broth evenly between bowls, garnish with pea tendrils and mustard cress, drizzle with yuzu oil and serve immediately.