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Udon noodle and mushroom soup

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An umami-rich broth.
An umami-rich broth.Murdoch Books

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

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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

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

    Divide the noodles among four large serving bowls. Ladle over the hot broth and vegetables. Sprinkle with the shichimi togarashi.

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