Chestnut Mushroom & Buckwheat Noodle Soup

by Marika Roseberg
0 comment
AuthorMarika RosebergDifficultyBeginner

Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
 50 g butter
 2 carrots
 3 piece of ginger
 2 garlic cloves
 200 g chestnut or shiitake mushrooms
 100 g pak choi
 150 g baby corn
 200 g soba noodles
 1 ½ l chicken or vegetable stock
 soy sauce
 toasted sesame oil
1

Prepare all vegetables - julienne carrots, chop baby corn, thinly slice mushrooms and Pak Choi. Mince garlic and ginger.

2

In a large pot melt butter, add carrots and cook for 2 Minutes, then add mushrooms and cook for further 2 Minutes.

3

Add baby corn and pak choi, and cook for 1 Minute before adding minced garlic and ginger.

4

Add vegetable or chicken stock and bring it to boil. Add noodles and cook for final 5 Minutes.

5

Serve with a drizzle of toasted sesame oil and soy sauce.

Ingredients

 50 g butter
 2 carrots
 3 piece of ginger
 2 garlic cloves
 200 g chestnut or shiitake mushrooms
 100 g pak choi
 150 g baby corn
 200 g soba noodles
 1 ½ l chicken or vegetable stock
 soy sauce
 toasted sesame oil

Directions

1

Prepare all vegetables - julienne carrots, chop baby corn, thinly slice mushrooms and Pak Choi. Mince garlic and ginger.

2

In a large pot melt butter, add carrots and cook for 2 Minutes, then add mushrooms and cook for further 2 Minutes.

3

Add baby corn and pak choi, and cook for 1 Minute before adding minced garlic and ginger.

4

Add vegetable or chicken stock and bring it to boil. Add noodles and cook for final 5 Minutes.

5

Serve with a drizzle of toasted sesame oil and soy sauce.

Chestnut Mushroom & Buckwheat Noodle Soup

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