by Jill Dupleix
800g broccoli (two heads)
1 bunch kale
200g edamame (soy beans)
200g cha soba (green tea noodles)
200g silken tofu, rinsed and diced
Japanese togarashi sprinkles, to taste
Sesame seed dressing
2 tbsp rice vinegar
4 tbsp tamari or soy
1 tbsp maple syrup
1 tsp sesame oil
2 tbsp sesame seeds, toasted
Cut the florets off the broccoli, trim the stalk and finely slice the stalk crosswise into discs. Blend a handful of the florets in a small food processor until you have broccoli “rice” and set aside. Strip the leaves from the kale, discarding stalks, and roughly chop.
To make the sesame seed dressing, whisk all dressing ingredients together in a small bowl and set aside.
In a large pot of simmering salted water, cook the edamame for 4 minutes. Scoop out, pod and set aside. Add remaining broccoli florets, sliced broccoli stalk and kale leaves to the water and cook for three to four minutes, until just tender. Scoop out all greens and drain well.
Add the tofu to the water and simmer for 30 seconds then scoop out and drain. Place the broccoli rice in a small strainer and dip into the simmering water for 30 seconds to heat through, then drain. Finally, add the noodles to the water and cook, stirring occasionally for three minutes or until tender.
Drain the noodles and divide among four warmed pasta bowls. Arrange the broccoli florets, stalks and “rice”, kale leaves and tofu around the noodles. Scatter with edamame and togarashi and serve with sesame seed dressing.