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Definitely your go-to bowl of goodness if you’re feeling the bite of winter, if you’re recovering from a cold, or if you just have a hankering for a hot, spicy, brothy noodle soup. It will hit that spot.

You will need

Serves 4

  • 2 Liters vegetable stock
  • 2 spring onions, diced
  • 1 tablespoon wakame (optional)
  • 150 grams white oyster mushroom, chopped
  • 1 large or 2 small shiitake mushrooms (or 2 dried shiitake), chopped
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon crispy chilli oil
  • 1 packet dried ramen noodles or any noodles

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mins to prep

20 mins to cook

  1. Step 1

    Place the 2 litres of vegetable stock into a pan and start to bring it to the boil.

  2. Step 2

    While the broth is heating up, place the spring onion (just the white sections first as they need a little longer to cook) along with the wakame and diced-up mushrooms into the pot. Once it hits a boil, turn it down to a simmer. Then add the green sections of your spring onion, reserving a handful for garnish later.

  3. Step 3

    Season with soy sauce and sesame oil, then add your crispy chilli oil and stir through; cook for another 5 minutes or so.

  4. Step 4

    Place in the dried noodles and cook until al dente (when they still have a little resistance to them). They will effectively finish cooking in the serving bowl.

  5. Step 5

    Pour the mixture into the bowl and top with some spring onion greens and more chilli oil if you so wish.

Recipe: Simon Toohey

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