Chinese Mushroom Noodle Soup
Serves 4
Prep: 20mins | Cook: 10mins
Total: 30mins
Ingredients you need:
ā„ 750-900g vegetables (E.g. shiitake mushroom, sliced (300g or 60g dried, rehydrated with 500mL water and save for soup), 300g enoki mushrooms, and 240g 2 bunches bok choy)
ā„ 3 tsp ginger (6g)
ā„ 2 spring onion, white and green parts separated, sliced (30g)
ā„ 2 cloves garlic (6g)
ā„ 0.25 tsp white pepper (0.5g)
ā„ 4 cups cooked noodles (680g) (ā176g dry)
ā„ 2 tbs extra virgin olive oil (40mL)
ā„ 1 tsp sesame oil (5mL)
ā„ 4 cups water or unsalted stock (1L)
ā„ 1 tbs Heartful Flavours 'Soi' Sauce SeasoningĀ (8g)
Choose your protein:
ā„ 350g fish, cut into bite-sized chunks
ā„ 150g prawns
ā„ Alternatives: 500g seafood OR 700g firm tofu, cubed or tofu puffs OR 480g skinless chicken breast or thigh, sliced OR 8 eggs
(half the amount if choosing two proteins)
Optional:
ā„ coriander for garnish
Create This in Easy Steps:
1. Heat oil over medium-high heat. Add the garlic, spring onion whites and ginger, and sautƩ until fragrant, about 20 seconds. Add the shiitake mushroom and sesame oil, and sautƩ for 1 minute.
2. Pour in the reserved shiitake mushroom soaking liquid and water. Add the enoki mushrooms, Heartful Flavours 'Soi' Sauce Seasoning and pepper. Bring the soup to a boil, then cover and simmer over medium heat for 3 minutes. Add protein source, bok choy and simmer over medium heat for 3-5 minutes, or until the protein source is cooked through.
3. Garnish with the spring onion greens and coriander. Serve with cooked noodles.
Each Serve Gives You:
ā„ 2.5-3 serves of vegetables
ā„ 1 serve of meat/alternatives
ā„ 2 serves of grains
The Australian Dietary Guidelines
Nutrition InformationĀ
Create this healthy Chinese Mushroom Noodle Soup with 'Soi' Sauce. Your heart and taste buds will thank you!Ā
Ā Check out our recipe video!
