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
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
- 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.
- 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.
- 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.
- 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.
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