Luckily for Jo, our vegetarian guest, she missed the meat fest that was the kebab course and turned up just in time for some kimchi and kelp broth. Needless to say, if her train from Leeds had arrived in London earlier that evening I might have reconsidered the kebabs altogether. Although Jo has no problems watching others carnivorously attacking big lumps of flesh, it's just that she has no wish to join the delicious dark side herself. Fair enough. But still, her timing was remarkably brilliant nonetheless.
Kimchi and kelp broth
to make the dashi
About 2 oz/ 50 g Kelp/ kombu
1 litre water
Place the kelp in a saucepan with the water and bring to the boil, leave to simmer for about 20 minutes before straining the liquid. Reserve the kelp.
About 1 heaped tsp of white miso paste per bowl
2 spring onions, chopped
2 tbsp cabbage kimchi* (I bought it this time, as it wouldn't have had time to mature if I'd made it)
1 red chilli, finely sliced
The reserved kelp, chopped
A pinch of wakame
Place the dashi in a saucepan, with the spring onions, kimchi and chilli, over a low heat and stir in the miso until it has completely dissolved. Do not allow the broth to boil. Add the kelp and wakame and stir until the wakame has rehydrated. Taste and add more miso if necessary, then ladle the broth into warm bowls and serve.
* You can buy kimchi in most oriental supermarkets