Jerusalem artichokes are strange, gnarled creatures.
They are a quintessential veg box vegetable. Supermarkets are scared of them, and, if we’re honest, many of us are too. I didn’t grow up with them, and I’m not sure many people did. They’re not exactly the kind of vegetable that features in childhood dinners or nostalgic comfort food.
Instead, they arrive in your veg bag looking slightly prehistoric – knobbly, often covered in dirt, and a bit… confusing.
They’ve got that tough, ridged skin that seems designed to trap soil in every possible crevice. And then there’s the flavour, somewhere between a potato and a celeriac. Earthy, subtle, not exactly shouting for attention.
Not the most immediately lovable vegetable.
And yet.
They grow incredibly well here in the UK. In fact, they thrive with very little fuss. You plant a few tubers and they just get on with it, sending up tall stems, bright yellow flowers (they’re actually part of the sunflower family!), and quietly multiplying underground.
They’re generous. Persistent. Slightly wild.
Which is maybe why they end up in our veg bags.
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🤔 How to Love Jerusalem Artichokes
This week, when they landed in my veg bag, I found myself standing in the kitchen turning one over in my hand, wondering what would be a good way to introduce people to Jerusalem artichokes.
I like the flavour, even though I know not everyone does. So I was looking for something that could soften their edges a bit, something that might hide them slightly, while also giving them a chance to shine.
Ideally, it would also deal with the gnarly skin, which can make it tough and difficult to enjoy.
I sat with it for a while, and then an idea sparked.
If boiling and blending solves the texture problem… and if their earthy flavour needs something to lift it…
👉 what about Jerusalem artichoke and coconut milk?
Which naturally led me towards a noodle soup. And that’s always a good place to be. I love the interplay of a broth with noodles and all the toppings possibilities.
I had a quick look online to see if anyone else had tried it. Nothing obvious came up… (ok, one person had, but they added oranges?!)
So let’s give it a go.
🍜 A Small Kitchen Experiment
First job: chopping.
You have to be a bit ruthless here. Slice through the awkward bits, don’t try to work around them. You’ll thank yourself later for being decisive
Chopped, they went straight into salted boiling water, covered by about an inch.
I expected them to behave like potatoes, softening and breaking apart, but they held their shape surprisingly well.
While that was going, I fried off some onions in another pan. Once soft, I added them in with the artichokes, along with a tin of coconut milk, and brought everything back up to a gentle boil.
Then: blending.
A food processor is ideal, but if you’re like me and working with a slightly underpowered stick blender, it’ll get the job done, just with a bit more patience.
At this stage, the vision is already starting to come together. Creamy, earthy, slightly sweet. You’re aiming for a lighter texture rather than a thick soup, since you’ll be adding noodles later.
I added a spoonful of miso for depth, something to bring that savoury, umami backbone (you could use beef stock or just soy sauce as well).
Taste as you go here.
🥕 Build Around It
One of the best bits about a noodle soup is throwing a bunch of fresh, punchy, and crunchy things on top.
I had carrots in my veg bag, so I grated them on the finest side of the grater and dressed them with sesame seeds, soy sauce, and a splash of vinegar. Sliced or pickled radishes would have worked well too, but I forgot I had them.
I added some spring onions on top, but charred or dry-fried pak choi would have been perfect here as well.
Can’t have noodle soup without an egg. I fried mine.
For noodles, I used vermicelli, purely because that’s what I had, but anything works. Rule of thumb — the thicker the noodles, the thinner the broth.
Then a final flourish: a bit of chilli crisp, some toasted peanuts, and extra soy sauce on the side.
✨ The Result
The coconut milk softens and rounds out the earthiness of the Jerusalem artichokes. The miso brings depth. The toppings keep everything lively.
It turns something slightly awkward and unfamiliar into something you’d actually choose to eat again.
Which, I think, is the whole point.
🍜 Recipe: Jerusalem Artichoke Coconut Noodle Soup
Ingredients (flexible, as always):
- Jerusalem artichokes
- 1 onion
- 1 tin coconut milk
- Miso paste (or beef stock or soy sauce)
- Noodles of your choice
Optional toppings:
- Grated carrot + sesame seeds + soy + vinegar
- Fried egg
- Spring onions
- Dry-fried pak choi or greens
- Chilli crisp
- Peanuts
Method:
- Prep the artichokes
Chop roughly (no need to peel, just be decisive). - Boil
Add to salted water (about an inch above the artichokes) and boil until tender. - Build the base
Fry onions until soft, then add to the pot with coconut milk. - Season
Add miso or stock to taste. - Blend
Blend until smooth (adjust thickness with water if needed). - Prepare toppings
Add crunch, freshness, heat, protein, whatever you have/fancy. - Cook noodles & assemble
Boil noodles and add to the bowl first, pour over soup, add toppings.
👋 Over to You
This was a slightly different kind of newsletter, more kitchen experiment than polished recipe.
Let me know if you’d like more of this.
Or if you’ve found your own way with Jerusalem artichokes, I’d love to hear it.
Get with the seasons,
Caleb
