A spicy, nutritious and tasty soup from ” A Flash in the Pan ” by John Whaite.
Ingredients
- 1 nest wholewheat or rice noodles
For the broth:
- 20 g dried porcini mushrooms
- 500 ml boiling water
- 1 beef stock pot
- 30 g fresh ginger peeled and finely sliced
- 1 garlic clove peeled and finely sliced
- 1 star anise
- 2 cardamon pods bruised
- 1/2 red chilli sliced
- 2 tsps light soy sauce
- 1 tsp fish sauce
- 1 spring onion trimmed and roughly chopped
- a small handful baby spinach roughly chopped
- a small handful coriander roughly chopped
- 1 tsp black sesame seeds
Servings:
Instructions
- Put the mushrooms into a mixing bowl and pour over the boiling water. Leave to soak while you prepare the noodles.
- Fill a small saucepan with water, bring to a boil and cook the noodles according to packet instructions- usually about 5 minutes. Drain when cooked and keep the noodles in the dry pan off the heat.
- Drain the noodles, reserving their soaking water in a medium saucepan and setting the mushrooms on a chopping board. Add the stock pot, ginger, garlic, star anise, cardamon pods, chilli, soy sauce, fish sauce and spring onion to the pan. Bring to a boil then reduce heat and simmer for 15 minutes.
- Put the noodles into a serving bowl and add a little chopped spinach and coriander, then the mushrooms. Pour over the stock with or without the aromatics. Finish with a sprinkling of sesame seeds and serve immediately.
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