ReadyToServe

This meal is actually inspired by the Burmese Khao Suey, where a thick gravy is poured over a nice mix of noodles and toppings. I wished to create a thick vegetarian broth that could be poured over a pretty bowl of crunchy vegetables, such that each mouthful had a distinct flavour with the broth holding it all together. This meal possibly tastes best at room temperature, or even a tad cold – which is what makes it an amazing summer meal. Ingredients1 broccoli, cut into small florest. Chop up the stem separately to make use in the broth. 4-5 pieces of sundried tomatoes 1/4 shavings…more