20 Nov mushroom noodle soup

This lovely broth makes use of the earthy flavours of mushrooms and miso to warm you up on a winter’s night.

mushroom noodle soup

Serves 2

Prep Time: 5 minutes

Cooking Time: 15 minutes

Ingredients

1 tablespoon of olive oil

1 teaspoon of finely grated ginger

1 garlic clove, finely grated

4 button mushrooms finely sliced

1 teaspoon of miso paste

900ml vegetable stock

1 tablespoon of soy sauce

75g of Udon noodles

4 leaves of pak choi, torn

½ a red chilli, finely sliced

1 lime, halved

Method

1. Heat the olive oil in a small saucepan over a medium heat. Add the grated ginger, grated garlic, mushrooms and mis paste fry for 2 minutes, just to get them going a bit.

2. Pour the vegetable stock and soy sauce into the saucepan and bring to a simmer. Add the noodles and cook according to the packet’s instructions.

3. Add the torn pak choi leaves to the saucepan for the last minute of cooking the noodles. You want them to be lightly blanched, rather than boiled.

4. Divide the noodles between two bowls. Pour the stock over the noodles. Divide the mushrooms evenly between the bowls. Top with slices of red chilli and serve with a squeeze of lime juice.

Storecupboard Essentials

Noodles: Noodles are a great tool to have in your kitchen cupboard. I like the texture and thickness of Udon but noodles are really a personal choice. Head to your nearest Asian market and find your favourite.

This recipe first appeared in The Irish Independent on November 19^th