Have your say
Ingredients
Tofu and Asian Mushroom Noodle Soup
2 dried Chinese mushrooms
10 g dried black fungus
1 tablespoon vegetable oil
6 spring onions, thickly sliced on the diagonal
1 fresh red chilli, seeded and chopped
60 g oyster mushrooms, sliced
60 g Swiss brown mushrooms, sliced
1½ tablespoons dashi granules
3 tablespoons light soy sauce
1½ tablespoons mirin
125 g dried wheat noodles
200 g water spinach, cut into 4 cm slices
300 g firm tofu, cut into 2 cm cubes
⅓ cup (10 g) fresh whole coriander leaves
Method
- Soak the Chinese mushrooms in 1 cup (250 ml) hot water. Squeeze dry and reserve the liquid. Discard the stalks and finely chop the caps. Cover the black fungus in hot water and soak until soft. Drain.
- Heat the oil in a large saucepan or wok. Cook the Chinese mushrooms, black fungus, spring onion and chilli over high heat for 1 minute. Add the oyster and Swiss brown mushrooms and cook for 2 minutes.
- Stir in the dashi, soy sauce, mirin, reserved mushroom liquid and 1.5 litres water. Bring to the boil, then stir in the noodles. Cook over medium heat for 5 minutes, or until soft.
- Add the water spinach and cook for 2 minutes, then add the tofu and coriander. Serve at once.
Nutrition Per Serve
Fat 10.5 g;
Protein 17 g;
Carbohydrate 26 g;
Dietary fibre 5.5 g;
Cholesterol 0 mg;
1105 kJ (265 cal)
Comments
Be the first to comment.
New user? Sign up
Make a comment
You are logged in as [Logout]
All information entered below may be published.
Thank you
Your comment has been submitted for approval.
Comments are moderated and are generally published if they are on-topic and not abusive.