Prepare your toppings before making the soup and noodles: julienne 1 carrot, thinly slice your swede and wash kale.
You will need to add the soup and toppings right away or the noodles will get cold, so you won't have time to prepare the toppings at the end.
Put Ingredients A in a large pot and let boil for 15 minutes.
Strain, putting the broth back in the pot. Add ingredients B to the broth and let it simmer at low heat.
Cook the rice noodles according to the package. While cooking noodles, add ingredients C to the soup and stir. After cooking noodles, immediately cool under a cold tap.
Add the washed kale and sliced swede to your soup leave it on a simmer for about a minute to soften the vegetables.
Remove the kale and swede, and it's ready to serve.
In ramen bowls divide evenly around the edges:
Rice noodles, julienne carrot, kale and swede (pre-blanched in ramen stock).
Add the hot ramen broth and garnish with edible flowers.
Serve with a wedge of lime and chilli flakes.
• For this recipe and more like it visit Edinburgh's Treacle Bar and Kitchen
