Mushroom Udon
Noodle Soup
Try something new - this light, flavoursome soup is
delicious!
Suggestions:
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.
Ingredients:
- 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:
- 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.
- Stir in stock, increase heat
to high and bring mixture to the boil. Reduce heat
to medium-low and simmer for 10 minutes.
- 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 |