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Three-Mushroom Soup

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Preparation Time: 20 minutes
Cooking time: 20 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 2
This recipe has been visited 7928 times

Ingredients:

Metric Imperial

2 dried shiitake mushrooms

75 gm(s) ramen noodles

2 tsp(s) vegetable oil

1 carrot, peeled & finely sliced

2 tsp(s) finely sliced shallots

50 gm(s) enoki mushrooms, broken up

25 gm(s) button mushrooms, sliced

handful of baby spinach

handful of mangetout, thinly sliced

300 ml(s) chicken stock

1 sheet konbu (kelp) seaweed

2 tsp(s) soy sauce

0.5 tsp(s) sugar

2 tsp(s) rice vinegar

1 tsp(s) miso paste

2 tsp(s) (scant) sesame seeds, briefly toasted in a hot dry frying pan

Oriental soup from the Wagamama cookbook.

Posted by: Sarah Scott on 23 May 2009

Click here to view Sarah Scott's Cookery Book

Cooking Steps:

Pour 150ml boiling water over the shiitake 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 mangetout. 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, sugar, rice vinegar, miso and noodles 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 scattered with the toasted sesame seeds.