- 1.
Bring a small pan of water to the boil. When it’s boiling, carefully add the eggs. Simmer for 6 mins
(or a few mins more if you prefer hard boiled eggs). Lift them out of the pan and place in a bowl of cold
water. Leave to cool.
- 2.
Peel and grate the garlic and the ginger. Slice the thick cores out of the kale leaves and finely
shred the leaves.
- 3.
Warm a large pan over a medium heat for 1 min. Add ½ tbsp olive oil plus the garlic and ginger to
the pan. Cook and stir for 1 min.
- 4.
Stir in 1 tsp of the curry powder. Crumble in the stock cube. Pour in 1 ltr boiling water. Cover and bring to the boil.
- 5.
When the stock is boiling, add the mushrooms, kale and 2 tbsp of the tamari. Simmer, uncovered,
for 5 mins, till the veg are cooked.
- 6.
Add 2 nests of noodles to the pan. Put the lid back on and simmer for 5 mins. Taste the soup
and add a little tamari if you think it needs it.
- 7.
Ladle the soup and noodles into warm bowls. Carefully peel the eggs. Halve them and rest on top
of the soup to serve, sprinkled with a little extra curry powder.