MUSHROOM NOODLE SOUP
Our hand selected wild and exotic mushrooms, with their delicate, earthy flavours make this wonderfully fragrant broth, warming, yet light and refreshing.
|Prep Time:||5 Minutes|
|Cook Time:||10 Minutes|
- 1 Tablespoon Vegetable Oil
- 1 Tablespoon Sesame Oil
- 2 Garlic Cloves Sliced
- 1/2 Tablespoon Grated Fresh Ginger
- Pinch of Chilli Flakes
- 100g Fresh Mushroom Mix
- 100g Baby King Oyster Mushrooms, Sliced
- 125g Fresh Cordyceps
- 1 litre Sal Sus Chicken Stock
- 275g Fresh Ready to eat Udon Noodles
- 1 baby Pak Choi, halved
- 2 Tablespoons of Soy Sauce
- 1 Lime, cut in half
- 2 Teaspoons crispy Chilli Oil
Heat the vegetable oil and sesame oil in a deep frying pan or wok over a medium heat
Fry the Fresh Mushroom Mix and Baby King Oyster Mushrooms for 3-4 minutes or until lightly coloured. Add the Cordyceps ,garlic and chilli flakes and stir, cooking for another minute.
Add the chicken stock and bring to a simmer, add the noodles and pak choi and simmer for another 2-3 minutes until noodles are warmed through. Stir in the soy sauce to taste.
Divide the noodles and broth between two bowls and serve immediately with lime and a drizzle of chilli oil.