Serves: 2

Style: Soup

Difficulty: Easy

Ingredients

3 dried shiitake mushrooms
2x90g Hakubaku Udon Noodles
2 teaspoons vegetable oil
1 carrot, peeled and finely sliced
1 finely sliced shallot
50g enoki mushrooms, broken up
25g button mushrooms, sliced
handful bok choy
handful snow peas
300g vegetable stock
1 sheet konbu
2 teaspoons soy sauce
1 teaspoon miso paste
2 teaspoons rice vinegar

Udon

Three-mushroom Soup

Method

Pour 150ml boiling water over the mushrooms and set aside to soak. Cook the noodles according to the instructions on the packet, drain and refresh under cold water. Heat the oil in a hot wok and stir fry the carrot and shallots for 5 minutes.Drain the shiitake (reserving the liquid), and discard any tough stalks. Slice thinly and add them to the wok with the other mushrooms, spinach and snow peas. Continue to stir fry for a further 3 minutes. Bring the stock to the boil, adding the liquid from the mushrooms. Add the konbu, soy sauce, rice vinegar, miso, noodles and half a teaspoon of sugar to the wok, toss well so that everything is combined. Pour in the boiling stock and bring to the boil. Divide between 2 bowls and serve

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