Wednesday, July 18, 2018
INGREDIENTS
- 1 tbsp sesame oil
- 4 cloves of garlic, finely chopped
- 1 thumb of ginger, finely chopped
- 1/2 green Serrano chilli, finely chopped
- 1 celery stick, finely chopped
- 3 scallions, finely chopped
- 1 large broccoli head, cut into florets
- 5.3 oz mushrooms, sliced thinly
- 1 5oz can of sliced waterchestnuts
- 5 tbsp soy sauce
- 3 tbsp teriyaki sauce
- 6 cups of vegetable stock
- 6oz udon noodles
- 1 handful of cilantro, finely chopped
METHOD
- Begin by placing a large saucepan on a medium heat and adding in the sesame oil. When it's nice and hot, throw in the garlic, ginger, scallions, chilli, celery and broccoli and fry away for around 3 minutes, stirring regularly.
- Then add in the mushrooms and water chestnuts and fry for a further 2 minutes. This is so that the mushrooms don't get over fried and loose their texture.
- Next, add in the soy sauce, teriyaki sauce and vegetable stock and bring the soup to the boil. Then turn the heat down and simmer for 10 minutes.
- Meanwhile, if you've used dried noodles, you'll want to cook them now according to the instructions on the packet.
- Finally, add the noodles to your soup and serve up with a handful of chopped cilantro in each bowl!
https://pescetarian.kitchen/udon-noodle-soup/
