We're excited to share this recipe extract from Linger by Hetty Lui McKinnon.
Soba with roasted brussels sprouts, mushrooms and maple–soy sauce caramel
The original version of this dish appeared in my newsletter, ‘To Vegetables, With Love’, a few years ago. It was created as a holiday centrepiece, as there is no celebration table without brussels sprouts. Here, five-spice powder lends a heady perfume to roasted brussels sprouts and mushrooms; they are then tumbled through nutty soba noodles and smothered in a luscious maple syrup and soy sauce caramel. Soy sauce is a magical addition to caramel, adding a welcome deep savouriness. The hint of spice also tempers the sweetness. This caramel feels ceremonial and elegant. Don’t let the word ‘caramel’ scare you off. I am not usually a caramel person either, but this version made with maple syrup is easier to control and reduces the risk of burning.
Ingredients
- 650 g brussels sprouts, trimmed and halved
- 500 g mushrooms (any variety, such as swiss brown, button, oyster, king oyster), halved
- 1 teaspoon five-spice powder
- extra-virgin olive oil
- sea salt and black pepper
- 225 g soba or thick rice noodles
- toasted white or black sesame seeds, to serve
- handful of coriander leaves, to serve
Maple–soy sauce caramel
- 3 tablespoons maple syrup
- 30 g (1½ tablespoons) unsalted vegan or dairy butter
- 3 tablespoons soy sauce or tamari
- 1 tablespoon coconut milk or cream
- ¼ teaspoon red chilli flakes
Serves 4–6
Vegan and gluten free
Method
Preheat the oven to 220˚C.
Place the brussels sprouts and mushrooms on a baking tray. Scatter over the five-spice powder, drizzle with 2–3 tablespoons of olive oil and season well with 1 teaspoon of sea salt and black pepper. Toss to combine. Roast until the sprouts and mushrooms are golden and tender, about 25–30 minutes.
Meanwhile, bring a large saucepan of salted water to the boil and add the noodles. Cook according to packet instructions until al dente. Drain and refresh the noodles under cold water.
To make the caramel, place the maple syrup in a saucepan over medium heat until it comes to the boil and bubbles aggressively, about 2–3 minutes. Immediately and carefully whisk in the butter, and when that has melted, whisk in the soy sauce or tamari, coconut milk or cream and red chilli flakes. Whisk constantly until the caramel sauce is bubbling and thick enough to coat a spoon, about 2–3 minutes. Pour into a bowl and let cool. It will thicken further as it cools.
Place the soba noodles on a large serving platter and top with the brussels sprouts and mushrooms. Drizzle over the soy sauce caramel (it’s a potent sauce, use less if you like). Scatter with sesame seeds and a few coriander leaves. Serve at room temperature
Tip: If you prep the caramel ahead and store in fridge, the butter may solidify. To melt it again, place in the microwave for 10 seconds or soak the bottom of the container in hot tap water for 5 minutes
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