Looking for something warm and soupy? Here is a delicious Mushroom Udon Noodle Soup recipe that is perfect for the cold and rainy days. The perfect comfort and hearty food to fill yourself with joy and comfort.
Ingredients
1 packet dried udon noodles (~300g)
1 tablespoon oil
1 cup fresh or dried (rehydrated) shiitake mushrooms, sliced
1 teaspoon minced ginger
2 cloves garlic, minced
2 tablespoons mirin or dry sherry
1 teaspoon sesame oil
2 tablespoons soy sauce
4-5 cups vegetable stock (or chicken)
2 tablespoons Mother Made PM powder
4 soft boiled eggs
Sliced spring onion, toasted sesame seeds and nori sheets, to serve
Optional add ins: boy choy, broccoli, edamame, tofu, shredded chicken
Serves 4
Method
Step 1
In a soup pot, heat oil over medium-high heat and swirl to coat the bottom of the pot. Add sliced shiitake and cook, until softened, for about 2 to 3 minutes. Add ginger, garlic, mirin, sesame oil, soy sauce, Mother Made PM powder and stir.
Step 2
Turn heat to high and the add stock and noodles, cooking noodles until al dente. Taste and season if necessary.
Step 3
Using tongs, divide noodles among 4 bowls and ladle the soup over the top. Add a soft boiled egg to each bowl and garnish with spring onions, sesame seeds and nori sheets.
