Sunday 18 August 2019

Mushroom and pak choi noodle soup


Aoife McElwain

Mushroom and pak choi noodle soup

Serves 2

Prep Time: 10 minutes

Cooking Time: 15 minutes


1 tablespoon of olive oil

1 teaspoon of finely grated ginger

1 garlic clove, finely grated

4 button mushrooms, finely sliced

900ml vegetable stock

1 tablespoon of soy sauce

75g of Udon noodles

4 leaves of pak choi, torn

Half a red chilli, finely sliced

1 lime, halved


1. Heat the olive oil in a small saucepan over a medium heat. Add the grated ginger, grated garlic and mushrooms fry for two minutes, just to get them going a bit.

2. Pour the vegetable stock and soy sauce into the saucepan and bring to a simmer. Add the noodles and then cook them according to the packet's instructions.

3. Add the torn pak choi leaves to the saucepan for the last minute of cooking the noodles. You want them to be lightly blanched, rather than boiled.

4. Divide the noodles between two bowls. Pour the stock over the noodles. Divide the mushrooms evenly between the bowls. Top with slices of red chilli and serve with a squeeze of lime juice.

This is the time of year that many of us struggle through, health-wise. Our work lives tend to rev up in the lead up to Christmas, and the changes in weather leave us susceptible to colds. Though we tend to go for traditionally comforting dishes like pies and stews, I find the culinary influences of Asia, and ingredients like fresh fish, lime, mushrooms and chilli peppers, help me feel protected against November. This week, I've made use of pak choi, which grows really well in Ireland, in my fresh fish, steamed in parcels, and my mushroom noodle soup.

Irish Independent

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