Mushroom Udon Noodle Soup

Try something new - this light, flavoursome soup is delicious!

Udon noodles are Japanese wheat noodles with a chewy, stretchy texture. They are available fresh in most supermarkets.

Kecap manis is a thick syrupy sauce, similar to soy sauce.

• 2 Tbsp peanut oil
• 5 green shallots, thinly sliced
• 1 Tbsp grated fresh ginger
• 1 small red chilli, finely chopped
• 2 cloves garlic, crushed
• 400 g cup mushrooms, sliced
• 1 L beef stock, salt-reduced
• 2 Tbsp kecap manis
• 1 bunch bok choy, trimmed and chopped
• 400 g fresh udon noodles

Directions:

1. Heat oil in a large saucepan over medium heat. Add shallots, ginger, chilli and garlic and cook, stirring often, for 3 minutes or until aromatic. Add mushrooms and cook for 5 minutes or until tender.
2. Stir in stock, increase heat to high and bring mixture to the boil. Reduce heat to medium-low and simmer for 10 minutes.
3. Stir in kecap manis, bok choy and noodles and cook for 5 minutes or until noodles are tender. Ladle into bowls and serve.

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Reproduced with permission from CalorieKing.com.au. All material copyright CalorieKing.com.au