This dish is comforting and nourishing at the same time.
I whipped this up in 15 minutes flat, so it's perfect for busy days.
black rice noodles for one hungry or two less-hungry persons
water
Cook the noodles in plenty of water until al dente or tender.
Meanwhile, make the carrot & sweet potato sauce.
1 ½ cup water
2 tsp minced fresh ginger
½ tbs minced fresh sereh (lemongrass)
3 lime leafs
1 tsp mirin
½ tsp mustard seeds
1 carrot
1 sweet potato
4 sliced pieces lotus root (frozen is ok)
1 tsp five spices
½ tbs miso paste
½ cup cooked chickpeas
In a large pan, bring the water to a simmer. Add the ginger, sereh, lime leafs, mirin and mustard seeds. Chop the carrot and sweet potato and add to the water. Once the carrot and sweet potato are fork tender, add the lotus root, five spices, miso paste and chickpeas.
Let simmer until the chickpeas and lotus root are warm.
To assemble: put 2 handfuls spinach in one large bowl or two smaller ones. Add the cooked black rice noodles and pour over the sauce.
Top with kimchi, fresh cilantro and fresh mint.
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