Here is a delicious and very simple recipe for a lovely mushroom soup with noodles. We use our mushroom broth with organic miso and lots of fresh ginger. There are so many possibilities with this recipe so you can tweak it to make it your own.
Sesame oil, for cooking
250g pack mixed mushrooms, sliced (oyster, chestnut, shitake, etc.)
4 spring onions, sliced
1 large clove garlic, minced
500ml Carol’s Stock Market Mushroom Broth
2 nests egg noodles
5-6 tender stem broccoli
1-2 tsp soy sauce
Roughly chopped cashew nuts
Sliced red chilli, optional
Heat a wok or medium sized pot over medium high heat. Once hot, drizzle with sesame oil. Add the sliced mushrooms and cook until golden, stirring occasionally.
Reduce heat to medium then add the spring onion. Cook for another 1-2 minutes. Finally, add the garlic and cook for another 1 minute.
Add the Carol’s Mushroom Broth then increase heat and bring to a boil. Add the noodles and cook for about 2 minutes, then add the broccoli and cook for a further 2-3 minutes, until noodles are cooked and broccoli is just tender.
Divide the noodles, mushrooms, broccoli etc. evenly between 2 bowls, then ladle over the mushroom broth. Garnish with cashews and sliced chilli, serve hot.