MUSHROOM NOODLE SOUP

Our hand selected wild and exotic mushrooms, with their delicate, earthy flavours make this wonderfully fragrant broth, warming, yet light and refreshing

Servings: 2 Prep Time: 5 Minutes Cook Time: 10 Minutes Total Time: 15 Minutes

INGREDIENTS

1 Tablespoon Vegetable Oil
1 Tablespoon Sesame Oil
2 Garlic Cloves Sliced
1/2 Tablespoon Grated Fresh Ginger
Pinch of Chilli Flakes
100g Fresh Woodland Mushroom Mix
100g Baby King Oyster Mushrooms, Sliced
125g Fresh Cordyceps
1 litre Salsus Chicken Stock
275g Fresh Ready to eat Udon Noodles
1 Baby Pak Choi, halved
2 Tablespoons of Soy Sauce
1 Lime, cut in half
2 Teaspoons crispy Chilli Oil

METHOD

Heat the vegetable oil and sesame oil in a deep frying pan or wok over a medium heat

Fry the Fresh Mushroom Mix and Baby King Oyster Mushrooms for 3-4 minutes or until lightly coloured. Add the Cordyceps, garlic and chilli flakes and stir, cooking for another minute.

Add the chicken stock and bring to a simmer, add the noodles and pak choi and simmer for another 2-3 minutes until noodles are warmed through. Stir in the soy sauce to taste.

TO SERVE

Divide the noodles and broth between two bowls and serve immediately with lime anda drizzle of chilli oil.