Quick Mushroom Noodle Soup
Photography: UYEN LUU
Soups & Salads
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Quick Mushroom Noodle Soup

So much flavour is extracted when rehydrating dried mushrooms and this is fantastic for making a quick broth and enjoying with lots of greens.
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Photography: UYEN LUU

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Serves
1
Total Time
35 Minutes
Ingredients
10g of dried mushrooms
125ml of just-boiled water
60g of ramen, flat rice noodles or soba
70g of leafy greens, such as Chinese broccoli, pak choi (bok choi), watercress, Chinese cabbage, mustard leaves
300ml of just-boiled water
1 tbsp of light soy sauce
1 tbsp of dark soy sauce
1 tbsp of nutritional yeast or ½ vegetable stock cube
1 egg, boiled to your liking
1 spring onion, thinly sliced
1 tsp of sesame oil (optional)
Method
Step 1

Rehydrate the mushrooms with the just-boiled water in a bowl for 15-20 minutes. De-stalk and slice the mushrooms thinly. Retain the soaking water.

Step 2

Cook the noodles as per packet instructions.

Step 3

Place the greens in a bowl, blanch with just-boiled water for 5 minutes and drain. Add the water or stock to a saucepan with the mushroom soaking water, both soy sauces and the nutritional yeast. Simmer for 5 minutes.

Step 4

Assemble your bowl with the noodles, mushrooms and greens. Bring the broth to a full
boil, ladle the broth into the bowl, then quickly add the egg, halved, and the spring onion.

Step 5

Top with sesame oil, if using, and any other condiments you like.

Vietnamese Vegetarian by Uyen Luu (Hardie Grant, £25) Photography: Uyen Luu

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