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
Recipe: Simon Toohey
Directions
-
Step 1
Place the 2 litres of vegetable stock into a pan and start to bring it to the boil.
-
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.
-
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.
-
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.
-
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
More recipes from Freshly Picked
Directions
mins to prep
20 mins to cook
-
Step 1
Place the 2 litres of vegetable stock into a pan and start to bring it to the boil.
-
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.
-
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.
-
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.
-
Step 5
Pour the mixture into the bowl and top with some spring onion greens and more chilli oil if you so wish.
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