Recipe Cuisine: Vietnamese
Theme: 10 Iconic Asian Ingredients
Shiitake Noodle Soup
By: Yvette
Ingredients
- 2 cups chicken stock
- 1 Tablespoon of white miso paste
- 3 Shitake mushrooms, sliced
- 1 serve Rice Noodles
- 1 Teaspoon Sesame Oil
- 3 kaffir lime leaves, thinly sliced
- 2 Birds Eye chilli, sliced (optional)
- Cup of sliced greens (wombok, or Chinese spinach or brocolli, or bok choy)
- Fresh ginger, sliced or grated (thumb size)
- 2 Fresh Limes & herbs - coriander/mint (optional)
- 1 Teaspoon Fish Sauce
Product used in recipe
- SQUID BRAND - FISH SAUCE
Method
- Bring stock to boil and add in miso, shitake mushrooms, sesame oil, fish sauce, kaffir lime leaves, juice of half a lime, half the herbs and ginger and an optional chilli. Then turn off heat. .Add sliced green vegetables of choice into stock bowl - just to lightly cook vegetables in the stock and retain vibrant colour and slight crunch.
- In a seperate bowl, prepare rice noodles in hot water and let sit for 2 minutes until soft. Then strain and add noodles to serving bowl.
- Gently pour stock and vegetables over rice noodles into serving bowl.
- Add juice of 1 lime, coriander and mint leaves to serving bowl. Sprinkle with sliced chilli (optional), and serve.
