Mushroom Noodle Soup
A fresh, but warming bowl of goodness!
Shiitake mushrooms have immune supporting properties, may fight cancer and protect brain health.
You can find fresh shiitake in some supermarkets or dried in Asian supermarkets. I love having a stash of dried shiitake to add flavour to soups, stews and stir-fries.
750ml vegetable or chicken stock
4cm piece ginger, grated or finely sliced
1 red chilli , ½ finely chopped (optional)
1 garlic clove, crushed
2 tablespoons miso paste
125g shiitake mushrooms, sliced (or soaked and sliced if using dry).*
1/2 carrot, finely sliced
100g buckwheat noodles
1 tbsp vegetable oil
60g firm tofu, cubed OR handful of cooked chicken OR handful of prawns
4 spring onions, finely sliced
1 x pak choy, shredded
10 mange tout
½ tsp soy sauce
1 tsp sesame oil
Heat the stock and add the ginger, chilli half, garlic, miso, carrot and mushrooms.
Simmer gently for 10-15 minutes. Add the tofu (or other protein), spring onions, mange tout and pak choy and simmer for another 4-5 minutes.
Meanwhile, in a separate pan, cook the noodles following pack instructions then drain and rinse under cold water.
Add the soy and sesame oil to the soup and get ready to serve.
Divide the noodles between two bowls. Pour over the hot soup and finish with a squeeze of lemon juice.
*If you cannot find shiitake mushrooms, use a mix of oyster and chestnut mushrooms.