Australian Mushroom Growers Association

Recipes

Mushroom Udon Noodle Soup

Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
 4 brown flat mushrooms
 ½ tbsp sesame oil
 45 cloves garlic, thinly sliced
 1 long red chili, sliced
 1 l beef bone broth or good quality beef stock
 1 tbsp mirin
 1 tbsp soy sauce
 500 g udon noodles
 ½ tbsp soy sauce
 2 cups roughly chopped spinach
 1 bunch broccolini or asian greens, trimmed
 1 tbsp sesame seeds, toasted
1

Place sesame oil in a large saucepan over medium heat. Add garlic, ginger and chilli. Cook for 1-2 minutes or until fragrant.

2

Add the bone broth, mirin and soy sauce to the saucepan. Reduce heat to low and simmer for 5 minutes.

3

In the meantime, place udon noodles in a large heatproof bowl. Cover with boiling water and set aside for 2 minutes. Gently agitate to separate the noodles. Strain the excess liquid and set noodles aside.

4

Place additional sesame oil in a wok. Add the spinach and broccolini and toss over high heat for 1-2 minutes or until the broccolini is tender and spinach has wilted. Remove from the wok and set aside.

5

Place mushrooms in the wok and cook for 2 minutes before turning and cooking for an additional 2 minutes. Repeat this process until the mushrooms are cooked through, spooning a small amount of the broth over the mushrooms each time you turn them.

6

Remove the mushrooms from the wok and slice into 2cm strips.

7

To assemble the soup, place noodles in each bowl. Add broccolini and spinach. Top with broth and sliced mushrooms. Finish with sesame seeds.

8

For an extra immune and flavour boost, grate fresh ginger over the soup before serving.

Ingredients

 4 brown flat mushrooms
 ½ tbsp sesame oil
 45 cloves garlic, thinly sliced
 1 long red chili, sliced
 1 l beef bone broth or good quality beef stock
 1 tbsp mirin
 1 tbsp soy sauce
 500 g udon noodles
 ½ tbsp soy sauce
 2 cups roughly chopped spinach
 1 bunch broccolini or asian greens, trimmed
 1 tbsp sesame seeds, toasted

Directions

1

Place sesame oil in a large saucepan over medium heat. Add garlic, ginger and chilli. Cook for 1-2 minutes or until fragrant.

2

Add the bone broth, mirin and soy sauce to the saucepan. Reduce heat to low and simmer for 5 minutes.

3

In the meantime, place udon noodles in a large heatproof bowl. Cover with boiling water and set aside for 2 minutes. Gently agitate to separate the noodles. Strain the excess liquid and set noodles aside.

4

Place additional sesame oil in a wok. Add the spinach and broccolini and toss over high heat for 1-2 minutes or until the broccolini is tender and spinach has wilted. Remove from the wok and set aside.

5

Place mushrooms in the wok and cook for 2 minutes before turning and cooking for an additional 2 minutes. Repeat this process until the mushrooms are cooked through, spooning a small amount of the broth over the mushrooms each time you turn them.

6

Remove the mushrooms from the wok and slice into 2cm strips.

7

To assemble the soup, place noodles in each bowl. Add broccolini and spinach. Top with broth and sliced mushrooms. Finish with sesame seeds.

8

For an extra immune and flavour boost, grate fresh ginger over the soup before serving.

Notes

Mushroom Udon Noodle Soup

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