Asian Noodle Soup
Prep: 10 mins | Cook: 30 mins | Total: 40 mins | Quantity: 2 portions
Ingredients
750ml vegetable broth or stock
1 red onion – peeled and sliced
4 cloves garlic – peeled and sliced
small thumb sized piece of ginger – thinly sliced
2 teaspoons toasted sesame oil
2 spring onions
250g chestnut mushrooms – thickly sliced
2 tablespoons soy sauce
1 heaped teaspoon miso paste
1/2 teaspoon Chinese 5 spice
300g rice noodles
70g beansprouts
few slices of water chestnuts
Instructions
- Put the vegetable broth into a saucepan or wok
- Trim the green parts from the spring onions and add to the saucepan with the peeled and sliced red onion, garlic and ginger
- Thinly slice the white part of the spring onion and set aside
- Bubble over a medium heat for 15-20 minutes
- Heat the sesame oil in a skillet or frying pan then saute the mushrooms, tossing or stirring frequently until cooked and golden
- Stir the soy sauce, miso and 5 spice into the mushrooms
- Strain the broth and discard the vegetables. Return the broth to the pan and add the noodles - cook according to package instructions
- Ladle the broth and noodles into warmed bowls, top with the mushrooms, beansprouts, slices of water chestnut and the sliced spring onion
Recipe by The Cook & Him at https://thecookandhim.com/recipes/asian-noodle-soup/