Recipe

Mushroom Noodle Soup

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Mushroom Noodle Soup

An Asian soup with egg noodles, mushrooms and corn, topped with fresh coriander and spring onions.


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Ingredients to serve 2

  • 1 litre x boiling water
  • ½ x onion – peel & chop finely
  • 1 tbsp x vegetable stock fonds
  • 1 clove x garlic – peel, grate finely & chop
  • 10g x fresh ginger – peel & chop finely
  • 150g x egg noodles
  • 1 x corn on the cob – cut off kernals
  • 1 x spring onions – slice thinly at an angle
  • 125g x button mushrooms – dice, including stalks
  • 1 tsp x soya sauce
  • ½ x chilli – deseed & chop finely
  • 3g x coriander – remove stalks
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)

Ingredients to serve 4

  • 2 litres x boiling water
  • 1 x onion – peel & chop finely
  • 2 tbsp x vegetable stock fonds
  • 2 cloves x garlic – peel, grate finely & chop
  • 20g x fresh ginger – peel & chop finely
  • 300g x egg noodles
  • 2 x corn on the cob – cut off kernals
  • 2 x spring onions – slice thinly at an angle
  • 250g x button mushrooms – dice, including stalks
  • 2 tsp x soya sauce
  • 1 x chilli – deseed & chop finely
  • 5g x coriander – remove stalks
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)

Method

Step 1

Preparation: Prepare all the ingredients as indicated above. Boil the kettle.

Step 2

Noodle soup: Heat a little olive oil in a large saucepan over a medium-high heat. Add the onion and sauté with a little salt for 5 minutes. Add the ginger, garlic and chilli (optional) and cook for 1 minute. Add the mushrooms and corn and sauté for another 3-5 minutes. Add the soya sauce, vegetable stock fonds, water and egg noodles and simmer until the noodles are cooked – 15 minutes. Season with salt and pepper to taste.

Step 3

Serve the soup in a bowl topped with coriander and spring onions.

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