Farmacy’s vegan Japanese earth bowl

07 May 2020 | Updated on: 27 Sep 2022 |By Luxury London

Both vegan and gluten-free, this bowl is inspired by oriental flavours that deliver a powerhouse of nutritional hits from the sprouts, asparagus and seaweed broth. The apple, ginger and almond in the sauce give this dish

Preparation time: 25 minutes. This dish is best served cold.


(Serves 4)

For the lotus root

1 lotus root (see notes below) cut into 0.5cm- (¼in-) thick slices2 tbsp olive oilsalt

For the almond miso sauce

1 tbsp brown rice miso3 tbsp almond butter4 tbsp fresh apple juice1 tsp maple syrup1cm (½in) slice of fresh root ginger, grated4 tbsp water

For the spinach

200g (7oz) spinach4 tbsp Seaweed Broth 1 tbsp tamari½ tsp coconut nectar1 tbsp lime juice

For the beans, seaweed and asparagus

200g (7oz) green beans12 thin asparagus spears100g (3½oz) mixed seaweed (wakame, dulse or any other ready-to-use seaweed), soaked1 tbsp rice vinegar2 tbsp lemon juice2 tbsp sesame oil, plus extra for the noodles2 tbsp sesame seeds250g (9oz) black rice noodles4 radishes, thinly sliced


The lotus plant can be ordered from Clearspring, which delivers nationwide. The delicately flavoured root of the lotus plant has been popular for centuries in Japan and China. Break the root at the intersections of the individual parts, then wash thoroughly in cold water. Trim the ends and peel off the rough outer skin. Rinse in lemon water (or vinegar) to prevent discoloration.


Preheat the oven to 180˚C (350˚F), Gas Mark 4.

Put the lotus root on a baking tray with the oil, season with salt and bake in the oven for 20 minutes.

Prepare the sauce by mixing all the ingredients together in a bowl. Set aside. If you like, you can adjust the consistency of the sauce later by adding a little more water.

Put the spinach in a small saucepan, add a little boiling water and cook briefly. Mix the other ingredients to create a dressing. Lightly dress the spinach (you may not need all of the dressing). Set aside.

Boil the beans and the asparagus in separate saucepans until al dente and put them on one side. Drain the seaweed.

Mix the rice vinegar with 1 tablespoon of lemon juice and the sesame oil and add to the beans along with the seaweed. Sprinkle with sesame seeds and set aside. Season the sprouts with the remaining lemon juice.

Cook the noodles according to the packet instructions. Refresh them in cold water and run them through your fingers to remove excess starch. Allow to cool and then dry and dress lightly with 1 tablespoon of sesame oil.

To assemble, place a small mound of noodles in the bowl. Arrange the beans, spinach, asparagus and radishes around them. Top with lotus root and some sprouts and serve with the sauce.

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