Mushroom and Charred Corn Soup with Udon Noodles

Serves 4
Total Time
15 Minutes
40g dried shiitake mushrooms, soaked in boiled water for 5 Minutes
1 litre vegetable stock
100g brown miso
4 garlic cloves, sliced
1 small thumb ginger, peeled and finely grated
100g fresh shimeji mushrooms or mixed mushrooms, sliced
198g tin of sweetcorn, drained
2 heads of pak choi
2 spring onions, finely sliced
2 tbsp toasted white and black sesame seeds
250g udon noodles, cooked according to packet instructions, cooled and set aside
Step 1

Soak the dried shiitake mushrooms in a small bowl of boiled water and set aside.

Step 2

Heat a large pot over a medium heat, add 1 tbsp vegetable oil, once hot add the garlic and fresh mushrooms but be careful not to burn them because they will turn bitter. After some colour add the ginger and fry for a further 30 seconds before quickly adding the vegetable stock. Bring up to the boil.

Step 3

Drain the dried mushrooms from their liquid, reserving all the mushroom water. Whisk the brown miso into the mushroom liquid, until fully combined.

Step 4

Roughly chop the soaked mushrooms and add to the pot along with the miso liquid, allow to boil and then turn down to a simmer.

Step 5

Meanwhile heat a frying pan on a high heat, add 1 tbsp oil. Once hot add the drained corn and fry until some pieces are blackened - as if they had been on the BBQ. This might take up to 5 minutes, then set aside.

Step 6

Chop the bottoms of the pak choi leaving them in long feathers and add to the hot broth for 2 minutes.

Step 7

Add noodles to hot broth to warm through.

Step 8

Lay out 4 bowls and divide the hot noodles, mushrooms and pak choi between them. Using a ladle, top up with broth from the same pot, finish with the charred corn, spring onions and sesame seeds. Serve!

Step 9

Feel free to use any topping of choice, we also love bamboo shoots, nori seaweed and if you want a non-vegan option add a soft-boiled egg.

Recipe courtesy of Social Pantry, visit their website

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