Mushroom and Miso Broth

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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

  1. Heat the oil in a non-stick wok.
  2. To the wok add the shallots and fry off for five minutes or until softened.
  3. Add the mushrooms, mange tout and spinach.
  4. Continue to stir-fry for a further 5 minutes.
  5. 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.
  6. Allow to simmer for around 10 minutes, ensuring that everything is cooked through.
  7. Finally, to the wok, add the noodles and coriander and simmer for a final couple of minutes.
  8. 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
Total Fat 42 gm
Saturated Fat 6 gm
Carbohydrates 29.9 gm
Fibre 7.2 gm
Protein 4.95 gm