Shimeji Mushroom Soba Noodle Soup
with Pak Choi
Crispy and sticky Shimeji mushrooms add an excellent topping to this noodle soup!
Cals 501 · Prot 19 · Carbs 100 · Fat 5
Vegan
Calorie Smart
25 min
Crispy and sticky Shimeji mushrooms add an excellent topping to this noodle soup!
Cals 501 · Prot 19 · Carbs 100 · Fat 5
Vegan
Calorie Smart
Ingredients
Soup
Soba noodles
10*11*
200 Grams
Spring onion
40 Grams
Baby pak choi
3 Piece
Shimeji mushroom
150 Grams
Corn starch
10 Grams
Vegetable oil
1 Tbsp
Water
1,000 ML
Dried porcini mushrooms
10 Grams
Chilli garlic sauce
20 Grams
Ginger paste
10 Grams
Miso paste
9*
60 Grams
White sugar
5 Grams
Vegetarian oyster sauce
9*
40 Grams
Allergens
*10 Wheat, *11 Gluten, *9 Soya
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2096 / 501 |
| Fats (g) | 5.4 |
| of which saturated (g) | 0.1 |
| Carbohydrates (g) | 100 |
| of which sugars (g) | 8.7 |
| Fibers (g) | 7.1 |
| Proteins (g) | 19 |
| Salt (g) | 2.4 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Cook soba noodles
- Bring a pot of salted water to the boil.
- Add the noodles.
- Cook for 4 min until tender.
- Drain and rinse with cold water.
- Retain the pot for the soup.
Tip! Drizzle the noodles with a small amount of oil to help prevent them sticking together.
2 Prep
- Meanwhile, trim and finely slice the spring onions.
- Separate the pak choi leaves.
- Trim and discard the base of the shimeji mushrooms.
- Separate the individual mushrooms.
- Add them to a large bowl with the corn starch.
- Toss to coat.
3 Fry mushrooms
- Meanwhile, heat a large non-stick frying pan over a medium-high heat with a drizzle of oil.
- Once hot, add the mushrooms in batches.
- Fry for 2-3 min until golden and crispy.
- Repeat until all of the mushrooms are cooked, transfer them as you go to a paper towel lined plate.
- Wipe and reserve the pan for step 5..
4 Make soup
- Boil the measured water in the reserved pan.
- Add the dried porcini mushrooms, chilli garlic sauce, ginger paste, white sugar, half the miso paste and half of the vegetarian oyster sauce.
- Mix well.
- Bring to a boil.
- Add the pak choi and simmer for 3-5 min.
5 Coat mushrooms
- Return the reserved pan to the heat.
- Add the remaining half of the miso paste and vegetarian oyster sauce and splash of water.
- Bring to a gentle simmer and remove from the heat.
- Just before serving, add the mushrooms and toss to coat in the sauce.
6 Serve
- Pour the soup over the noodles.
- Top with the mushrooms and pak choi.
- Serve the Shimeji Mushroom Soba Noodle Soup with Pak Choi.
- Garnish with the spring onions.
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