HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAsian Mushroom Broth With Udon Noodles
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Asian Mushroom Broth with Udon Noodles

Asian Mushroom Broth with Udon Noodles

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Our dream is that every recipe is a mini adventure into the kingdom of cooking. Broth is super trendy at the moment and mushrooms will never go out of fashion - so André has added some udon noodles to the mix to make this a HelloFresh special. MMMmm!

Tags:VeggieVeganSpicyHealthy
Allergens:Cereals containing GlutenSoyaSesame

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 punnet(s)

Chestnut Mushrooms

1 unit(s)

Ginger

1 unit(s)

Garlic Clove

1 tbsp

Red Curry Paste

1 punnet(s)

Enoki Mushrooms

1 bunch(es)

Coriander

3 unit(s)

Spring Onion

1.5 tbsp

Soy Sauce

(ContainsCereals containing Gluten, Soya)

1 tbsp

Rice Vinegar

200 grams

Udon Noodles

(ContainsCereals containing Gluten)

1 tbsp

Sesame Seeds

(ContainsSesame)

½ bag(s)

Baby Spinach

Not included in your delivery

½ litre(s)

Water

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2045.976 kJ
Energy (kcal)489 kcal
Fat8.0 g
of which saturates2.0 g
Carbohydrate83 g
of which sugars8.0 g
Protein19 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Pan
Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
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1

Quarter the chestnut mushrooms. Peel and grate the ginger and garlic.

2

Heat a saucepan over medium heat and add a glug of oil. When the oil is hot, pop in your chestnut mushrooms and cook for 5 mins until nicely browned. Add your ginger, garlic and red curry paste to the pan and cook for 1 minute more. Pour in the water (amount specified in the ingredient list) and bring to the boil.

3

When it comes to the boil, turn the heat to low and cook for 10 mins. This is the base of your broth! As it simmers away, finish off the rest of your prep. Remove the bottoms from the enoki mushrooms, pull them apart to separate them and keep to one side. Separate the stalks from the leaves of the coriander and finely chop them both. Add your coriander stalks to your broth and keep your leaves until later.

4

Remove the roots from the spring onion and slice widthways as thinly as you can. Pour the soy sauce and rice vinegar into a bowl and mix in your spring onion. Keep to one side.

5

Once your broth has been simmering for 10 mins, pop the udon noodles in and cook on low heat for a further minute to make sure they are hot.

6

In the meantime, heat a frying pan over medium-low heat and add the sesame seeds. Cook for 2 mins without oil, stirring every now and then to make sure they colour evenly. Remove them from the pan when they are golden brown.

7

Take your broth off the heat and get ready to serve! Pop a handful of raw spinach leaves into the bottom of each bowl and ladle your hot broth into the bowls. Make sure you evenly share out your noodles and chestnut mushrooms! Top with your raw enoki mushrooms and sprinkle over your coriander leaves.

8

Finish your broth by spooning over your soy sauce, rice vinegar, spring onion mix and your toasted sesame seeds.