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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  

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


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


  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.
  1. 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.
  1. 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.
  1. 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 19th

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