Shitake Noodle Soup (low-calorie, high-taste)
1 liter water
1 onion, chopped finely
4-5 stalks of celery, chopped finely
200-500g shitake mushrooms, chopped finely
3 cloves finely chopped garlic or garlic puree/powder
2 teaspoons miso or yeast extract (marmite, vegemite)
1 to 2 vegetable or mushroom stock cubes
2 teaspoons black pepper
1 tablespoons sesame oil (not necessary but tasty)
2 tablespoons soy sauce
2 sheets nori, shredded
2 cups broccoli florets
125g Asian noodles (rice, lomein, even use spaghetti if you don't have any)
2 tablespoons sesame seeds (optional)
Combine first 5 ingredients and bring to a boil. Once boiling, add your next 6 ingredients and leave to simmer for at least 20 minutes, but can leave for up to 3 hours (keep checking water here, and add more to compensate for evaporation).
When you're tired of simmering it and ready to eat, add your broccoli and noodles and cook for another 4-5 minutes (check noodles instructions to make sure you cook them thoroughly, if using spaghetti or lomein, you may want to add them a few minutes before the broccoli)
Sprinkle with sesame seeds and, if you want, some chopped spring onion.
SO HOW'D IT GO?
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