Quick Mushroom Noodle Soup
So much flavour is extracted when rehydrating dried mushrooms and this is fantastic for making a quick broth and enjoying with lots of greens.
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Serves
1
Total Time
35 Minutes
Ingredients
10g of dried mushrooms
125ml of just-boiled water
60g of ramen, flat rice noodles or soba
70g of leafy greens, such as Chinese broccoli, pak choi (bok choi), watercress, Chinese cabbage, mustard leaves
300ml of just-boiled water
1 tbsp of light soy sauce
1 tbsp of dark soy sauce
1 tbsp of nutritional yeast or ½ vegetable stock cube
1 egg, boiled to your liking
1 spring onion, thinly sliced
1 tsp of sesame oil (optional)
Method
Step 1
Rehydrate the mushrooms with the just-boiled water in a bowl for 15-20 minutes. De-stalk and slice the mushrooms thinly. Retain the soaking water.
Step 2
Cook the noodles as per packet instructions.
Step 3
Place the greens in a bowl, blanch with just-boiled water for 5 minutes and drain. Add the water or stock to a saucepan with the mushroom soaking water, both soy sauces and the nutritional yeast. Simmer for 5 minutes.
Step 4
Assemble your bowl with the noodles, mushrooms and greens. Bring the broth to a full
boil, ladle the broth into the bowl, then quickly add the egg, halved, and the spring onion.
boil, ladle the broth into the bowl, then quickly add the egg, halved, and the spring onion.
Step 5
Top with sesame oil, if using, and any other condiments you like.
Vietnamese Vegetarian by Uyen Luu (Hardie Grant, £25) Photography: Uyen Luu
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