Asian Mushroom Broth with Udon Noodles
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Asian Mushroom Broth with Udon Noodles

Asian Mushroom Broth with Udon Noodles

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:
Veggie
Vegan
Spicy
Healthy
Allergens:
Cereals containing gluten
Soya
Sesame

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 war 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
Cooking time
DifficultyMedium

Ingredients

serving amount

1

Chestnut Mushrooms

1

Ginger

1

Garlic Clove

1

Red Thai Style Paste

1

Enoki Mushrooms

1

Coriander

3

Spring Onion

1.5

Soy Sauce

(Contains Cereals containing gluten, Soya)

1

Rice Vinegar

200

Udon Noodles

(Contains Cereals containing gluten)

1

Sesame Seeds

(Contains Sesame)

½

Baby Spinach

Not included in your delivery

½

Water

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Nutritional information

/ per serving
Energy (kcal)489 kcal
Energy (kJ)2046 kJ
Fat8 g
of which saturates2 g
Carbohydrate83 g
of which sugars8 g
Protein19 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Knife
Pan
Bowl
Grill Pan

Instructions

Chop the mushrooms
1

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

Brown the mushrooms
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.

Cut the enoki mushrooms
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.

Cook the sesame seeds
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.