Spicy mushroom and choy sum udon noodle soup

Cooking Soups Spicy mushroom and choy sum udon noodle soup

Make this spicy mushroom and udon noodle soup in just 20 minutes or less!

Lables: Low fat Low kilojoule Lactose free Milk free Peanut free Tree nut free
  1. Combine stock, oyster sauce, sugar and chillies in a large saucepan. Cover and bring to the boil over medium-high heat.
  2. Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water. Stand for 2 to 3 minutes or until noodles soften. Drain. Separate noodles with a fork. Divide noodles between serving bowls.
  3. Add mushrooms to stock mixture. Cover and cook for 1 minute. Add choy sum. Cook, uncovered, for 1 to 2 minutes or until bright green. Stir in tofu. Ladle soup over noodles. Top with green onions and serve.

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2 litres salt-reduced chicken stock
1/4 cup oyster sauce
1 tbsp brown sugar
2 small red chillies, halved, deseeded, finely chopped
600g fresh udon noodles
200g Swiss brown button mushrooms, thickly sliced
1 bunch baby choy sum, trimmed, cut into 6cm pieces
200g firm tofu, drained, cut into 1cm cubes
shredded green onions, to serve

Adv

Autors
Preparation time
15
Cooking time
3
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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