Mushroom Noodle Soup Recipe

INGREDIENTS FOR 2 PERSONS

• 1 Tablespoon Vegetable Oil
• 1 Tablespoon Sesame Oil
• 2 Garlic Cloves Sliced
• 1/2 Tablespoon Grated Fresh Ginger
• Pinch of Chilli Flakes
• 100g Fresh Woodland Mushroom Mix
• 100g Baby King Oyster Mushrooms, Sliced
• 125g Fresh Cordyceps
• 1 litre Salsus Chicken Stock
• 275g Fresh Ready to eat Udon Noodles
• 1 Baby Pak Choi, halved
• 2 Tablespoons of Soy Sauce
• 1 Lime, cut in half
• 2 Teaspoons crispy Chilli Oil

METHOD 

Step 1:

Heat the vegetable oil and sesame oil in a deep frying pan or wok over a medium heat.

Step 2:

Fry the Fresh Mushroom Mix and Baby King Oyster Mushrooms for 3-4 minutes or until lightly coloured. Add the Cordyceps, garlic and chilli flakes and stir, cooking for another minute.

Step 3:

Add the chicken stock and bring to a simmer, add the noodles and pak choi and simmer for another 2-3 minutes until noodles are warmed through. Stir in the soy sauce to taste.

To Serve:

Divide the noodles and broth between two bowls and serve immediately with lime anda drizzle of chilli oil.