Mushroom Udon Noodle Soup 

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Try something new - this light, flavoursome soup is delicious!

Suggestions:

Udon noodles are Japanese wheat noodles with a chewy, stretchy texture. They are available fresh in most supermarkets.

Kecap manis is a thick syrupy sauce, similar to soy sauce.

Ingredients:

2 Tbsp peanut oil

5 green shallots, thinly sliced

1 Tbsp grated fresh ginger

1 small red chilli, finely chopped

2 cloves garlic, crushed

400 g cup mushrooms, sliced

1 L beef stock, salt-reduced

2 Tbsp kecap manis

1 bunch bok choy, trimmed and chopped

400 g fresh udon noodles

Directions:

Heat oil in a large saucepan over medium heat. Add shallots, ginger, chilli and garlic and cook, stirring often, for 3 minutes or until aromatic. Add mushrooms and cook for 5 minutes or until tender.

Stir in stock, increase heat to high and bring mixture to the boil. Reduce heat to medium-low and simmer for 10 minutes.

Stir in kecap manis, bok choy and noodles and cook for 5 minutes or until noodles are tender. Ladle into bowls and serve.

Author:

Fresh Finesse

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