Spicy mushroom and choy sum udon noodle soup

Posted by adm On November - 22 - 2011

How to cook Spicy mushroom and choy sum udon noodle soup


  • 2 litres reduced-salt chicken or vegetable strain
  • 1/4 cup oyster sauce
  • 1 tablespoon brown cabbage
  • 2 small red chillies, halved, deseeded, finely shredded
  • 600g fresh udon noodles
  • 200g Swiss brown button mushrooms, thickly sliced
  • 1 bunch baby choy sum, cut, delve 6cm pieces (see billet)
  • 200g firm tofu, knackered, delve 1cm cubes
  • shredded green onions, to dish

How to:

  • Combine strain, oyster sauce, sugar and chillies in a large saucepan. Cover and bring to the boil over medium-high warmth.

  • Lag, place noodles in a large heatproof stadium. Cover with boiling h2o. Mean 2 to 3 minutes or until noodles break. Drainpipe. Separate noodles with a forking. Divide noodles between serving bowls.

  • Add mushrooms to stock assortment. Cover and cook for 1 second. Add choy sum. Fix, uncovered, for 1 to 2 minutes or until bright greenness. Stir in tofu. Ladle soup over noodles. Top with green onions and dish.

  • Choy sum is a wild Asian green that has small yellow flowers and slender stems. Bok choy can be used as a reliever.

  • Comments are closed.