Serves 2
Ingredients
- 1 tbsp. olive oil
- 125 g shiitake mushrooms
- 75 g rice noodles
- 2 shallots, finely sliced
- 25 g button mushrooms
- 50 g enoki mushrooms, broken up
- 100 g baby spinach
- 50 g mange tout, finely sliced
- 300 ml chicken stock
- 3 tsp. soy sauce
- 2 tsp. rice vinegar
- 1 tbsp. miso paste
- Fresh coriander, chopped
Method
- Heat the oil in a non-stick wok.
- To the wok add the shallots and fry off for five minutes or until softened.
- Add the mushrooms, mange tout and spinach.
- Continue to stir-fry for a further 5 minutes.
- Pour the hot stock to the wok adding in the soy sauce, rice vinegar, miso paste. Stir all of the ingredients so that the flavours combine.
- Allow to simmer for around 10 minutes, ensuring that everything is cooked through.
- Finally, to the wok, add the noodles and coriander and simmer for a final couple of minutes.
- Serve in big soup bowls.
Chefs Tips
- Mushrooms are an excellent addition to your diet, some recent research from Asia has found that mushrooms can lower blood sugar levels and bad cholesterol in people with type 2 diabetes.
Nutritional Value
(per serving)
Calories 492 kcal
Total Fat 42 gm
Saturated Fat 6 gm
Carbohydrates 29.9 gm
Fibre 7.2 gm
Protein 4.95 gm