Wash and chop the broccoli and kale.
Peel and grate ginger.
Meanwhile bring to the boil 350 ml broth.
Reduce broth heat and simmer. Add broccoli and grated ginger.
Using a separate saucepan, cook the noodles according to instructions (this should take no more than a few minutes). Drain when ready and place to one side.
I cook the broccoli in this recipe until its quite soft, but if you prefer it less cooked, reduce your cook time. A couple of minutes before the broccoli is ready, add the kale and allow to soften in the broth.
Chop the almonds and using the pan you used to cook the noodles lightly dry roast the almonds to add some flavour and crunch to them.
When the greens are cooked to your liking remove from heat. Place the noodles into a bowl, pour over the broth, greens and ginger and top with chopped almonds, coriander and salt & pepper.