Mushroom noodle soup
Despite being meat-lover blogger Hungry Female has an insatiable appetite for mushrooms. Found in endless varieties, many carry so much of their own flavours as well as acting as a perfect "sponge" for others. Here she explores her favourite mushrooms and shares a delicious recipe for mushroom noodle soup.
Ingredients
- 900 ml of vegetable stock
- 4 dried black Chinese mushrooms, large
- 100 g of enoki mushrooms, or Golden Needle
- 175 g of egg noodles, rehydrated if using dried
- 4 spring onions, white parts only, sliced
- 5 garlic cloves
- 150 ml of vegetable oil
- light soy sauce
- white pepper
Instructions
- 1
Soak the dried black Chinese mushrooms with just enough cold water to cover them for 1-2 hours. Slice mushrooms which should be soft and plump, removing any hard stalks. Reserve the stock that these mushrooms make
- 2
Whilst waiting for the mushrooms to soak, prepare the garlic oil. Slice the garlic thinly and fill a small saucepan with enough vegetable oil till it is 1.5cm deep. Heat oil and fry the garlic till it turns golden, remove from oil and drain on kitchen paper. Reserve the oil
- 3
Place noodles, bean sprouts and spring onions in soup bowls
- 4
Heat stock in a pan until it reaches a rolling simmer, adding in mushroom stock. Drop in both mushrooms and blanch gently for about 30 seconds
- 5
Pour stock and mushrooms into bowls, over the noodles and stir gently to integrate all the ingredients
- 6
Drizzle with some garlic oil, top with garlic chips, add seasoning and enjoy
Cook it from the original
This recipe comes from greatbritishchefs.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on greatbritishchefs.com