Pour-over soup

I tend to agree with most things Nigel Slater says and I agree with him that Anna Jones' A Modern Way to Cook is "brilliant". I found her first book, A Modern Way to Eat, inspirational and here this London lass is again, with a whole new set of fresh and exciting vegetarian recipes that are easy to make and fit in with how many of us want to eat and cook right now. In this recipe, finely sliced vegetables, delicate noodles and flavour-packed aromatics all come together to make a soup that's ready in the time it takes to boil the kettle. This is a great, healthy meal to take to work; just keep it in the fridge and pour over boiling water at your desk.

Ingredients

50 g	Vermicelli, choose a thin rice one (Main)
1 knob	Fresh ginger, a small one
1 Tbsp	Coconut cream
1 Tbsp	White miso paste
1 splash	Sesame oil
1 Tbsp	Soy sauce, or tamari
1	Star anise
1	Spring onion
1	Red chilli
1 handful	Leafy greens, a small one (Main)
½	Courgettes
1 handful	Sugar-snap peas, a small one (Main)
3 sprigs	Coriander, or basil
1 Tbsp	Sesame seeds, toasted

Directions

1. Fill and boil the kettle and get all your ingredients out. You'll need two heatproof mixing bowls with a plate that fits on top.
2. Put the noodles in one of the mixing bowls and cover with boiling water. Leave to sit, covered with a plate.
3. Peel the ginger and grate into the other bowl. Then add the coconut, miso, sesame oil, soy and star anise. Very finely slice the spring onion and the chilli and add most of them to the bowl. Shred the greens, cut the courgette into thin slices and slice the sugar snaps. Add them all to the bowl.
4. Once the noodles have had 3 minutes, drain them and add them to the bowl of green veg. If you're making for lunch later, layer everything into a screwtop jar and finish the recipe when you're ready to eat.
5. To eat, pour boiling water in to the jar to cover the noodles and veg and mix well. Garnish with the remaining chopped chilli and spring onion, a little coriander and some toasted sesame seeds.