Noodle and Mushroom Soup

If winter is in the air this lovely udon noodle and mushroom soup recipe by @sincerelyaline is sure to keep you warm. This light, clean, vegetable stock dish is packed with lots of fresh ingredients, and is freezable for up to a few months. In our case, it was all consumed in one go for dinner
Recipe
Noodle and Mushroom Soup Recipe
Ingredients and Method
NOODLE AND MUSHROOM SOUP RECIPE INGREDIENTS
- 6 shiitake medium mushrooms (finely diced)
- 6 oyster mushrooms (finely sliced)
- 1 carrot (finely diced)
- 1/4 red onion (finely diced)
- 1 vegetable stock cube (I used the organic @kallo brand)
- 4 cups hot water
- 200g udon
- 1 tbsp miso paste
- Handful bok choy
- Handful beansprouts
- Thumb ginger (finely sliced)
- Vegetable oil for cooking
- 1 sprig of spring onion (chopped)
NOODLE AND MUSHROOM SOUP RECIPE METHOD
- In a large pan, add a drop of oil, bring to medium heat, and add the onions. Fry for a few minutes until fragrant, add the carrots, and fry for a further few minutes and turn down the heat
- Crumble the stock into the pan, add the water, and stir until the stock has dissolved
- Add the shiitake and ginger, turn up the heat, and bring to a boil. Once it’s been boiling for a few minutes, turn down the heat, pop the lid on, and leave to simmer for 3-4 hours.
- Halfway through simmering, add the oyster mushrooms and the miso paste and continue cooking with the lid on (if you want to freeze the broth, leave it to cool and store it in an airtight container)
- For the udon, add to the already cooking broth. After a minute, add the bok choy, cook for a minute then add the beansprouts
- Place in a bowl, and top with spring onions and a touch of chilli, I used a good dose of @flybyjing