Udon noodle and mushroom soup

Name: Udon noodle and mushroom soup
Cook time: 30 min
Yield: 4
Cuisine: Japanese
Ingredients: 1.5 litres (6 cups) vegetable stock; 2 tbsp mirin; 2 tsp grated fresh ginger; 1 tsp wakame (dried seaweed) flakes; 150g fresh shiitake mushrooms, sliced; 440g packet fresh udon noodles; 2 spring onions, sliced diagonally; 75g snow peas, trimmed and finely sliced lengthways; 50g bean sprouts, trimmed; 2 tbsp light soy sauce; 1 nori sheet, shredded; 1 tbsp shichimi togarashi, for sprinkling

February 26, 2019

easyTime:< 30 minsServes:4

Wakame flakes and nori are available from some supermarkets and Asian food stores.

Ingredients

1.5 litres (6 cups) vegetable stock
2 tbsp mirin
2 tsp grated fresh ginger
1 tsp wakame (dried seaweed) flakes
150g fresh shiitake mushrooms, sliced
440g packet fresh udon noodles
2 spring onions, sliced diagonally
75g snow peas, trimmed and finely sliced lengthways
50g bean sprouts, trimmed
2 tbsp light soy sauce
1 nori sheet, shredded
1 tbsp shichimi togarashi, for sprinkling

Method

Step 1
Put the stock in a large saucepan and bring to the boil. Reduce the heat to a simmer. Add the mirin, ginger, wakame and sliced mushrooms. Simmer for 5 minutes.
Step 2
Put the noodles in a large bowl and pour over boiling water. Leave for 1 minute to heat through. Drain, refresh under cold running water and separate the noodles, then set aside.
Step 3
Add the spring onions, snow peas, bean sprouts, soy sauce and shredded nori to the stock and simmer for a further 2 minutes.
Step 4
Divide the noodles among four large serving bowls. Ladle over the hot broth and vegetables. Sprinkle with the shichimi togarashi.