Squash Noodles with Roasted Vegetable Broth
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Squash Noodles with Roasted Vegetable Broth, Togarashi Hot Sauce, and Furikake
A vegan starter inspired by Asian noodle soups. Features handmade noodles enriched with butternut squash puree (replacing egg), served in a roasted vegetable broth infused with kombu, shiitake, lemongrass, and ginger. Accompanied by a togarashi hot sauce made from reduced carrots and chilli oil, and topped with a furikake of toasted pumpkin seeds. Garnished with pickled turnip, squash, and shimedji mushrooms, fresh coriander, and calendula petals. The noodles are worked extensively through a pasta machine to develop chew and smoothness.
Lisa Goodwin-Allen scored this an 8. Lisa said: "You had a lovely connection to the brief. The presentation had an understated elegance. Your noodles were very well made, they had a bite and they had good flavour. The depth of the broth was there. It was tasty and well seasoned. The hot sauce was well balanced and it had a good level of heat. Overall, a very comforting dish and technically impressive, but I think the dish needed more freshness, more butternut flavour."
