07 Jul Chinese Mushroom Noodle Soup
Soups and Bowl Food
Chinese Mushroom Noodle Soup
20
Mins
4
Serves
The warm, spiced notes of star anise make an aromatic broth for this Chinese mushroom noodle soup. Add any veg straight from the freezer, I used green beans & sweetcorn, but broccoli would work great here too- anything goes! Use any variety of mushroom you can find & keep your eyes out for oyster & shiitake as they taste amazing. I use 100% buckwheat soba noodles which are now stocked in most shops & you can get here.

Method
- Fill a saucepan with boiling water and cook the noodles, until al dente, according to the packet instructions (about 5 minutes, instead of the usual 6–8). Then drain, rinse with cold water (to stop them cooking), and set aside.
- Put the same pan back on the hob, heat the coconut oil and fry most of the spring onions (reserving some for serving). Add all the ginger and garlic on a medium heat for 3 minutes, stirring from time to time.
- Add the mushrooms and fry for another 4 minutes followed by the star anise, the greens, sweetcorn and then the broth/stock.
- Let simmer on medium high for 5 minutes, lid on, until the greens are just tender. Add the cooked noodles, to warm through, then turn off the heat and add the tamari and lime juice. Season to taste.
- Divide between bowls and scatter over the fresh coriander, spring onions and chilli flakes.
Ingredients
- 400g buckwheat noodles
- 1 tbsp coconut oil
- 6 spring onions, thinly sliced, save ¼ for garnishing
- 1 thumb ginger, finely chopped
- 2 garlic cloves, finely chopped
- 500g mushrooms, roughly sliced
- 2 star anise
- 250g green beans
- 2 big handfuls frozen sweetcorn
- 800ml quality vegetable stock or broth
- 2 tbsp tamari
- Juice of 1 lime or ½ lemon
- Sea salt and freshly ground black pepper
To Serve
- 1 large handful of fresh coriander, roughly chopped
- Spring onions
- Chilli flakes
My Cookbook

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