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Ingredients
  • Extra-virgin olive oil
  • 60g ginger, peeled
  • 2 cloves garlic, finely chopped
  • 150g shimeji (or sliced shiitake) mushrooms
  • ½ tsp ground turmeric
  • 6 cups vegetable stock
  • 250g (from 1 can) chickpeas, drained
  • 300g somen or other thin wheat noodles
  • 4 baby bok choy, trimmed and sliced in half lengthways
  • 1 serrano or long green chill, thinly sliced (optional)
  • 1 scallion, finely sliced
  • Sea salt and black pepper
Steps
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