Recipe Corner - Mushroom, Miso & Soba Noodles

SERVES 2

MUSHROOM, MISO, & SOBA NOODLES RECIPE The humble button mushroom is underrated, they have so many minerals and health benefits, including immune system-boosting properties – and they add tasty flavour.

Combine them with fermented miso and soba noodles, and you have the perfect dish to keep you happy and healthy.

Soba noodles work great with any Asian greens, even chicken or beef added to the broth. The shiitake mushroom powder listed in the ingredients is made simply by dehydrating fresh shiitake mushrooms, then blitzing them to a powder – making it a super easy umami powder to have in your pantry for any broths, soups or risottos.

Come and learn Jamie Oliver’s hints, tips and shortcuts to cooking delicious and affordable meals from scratch!

Edith Cowan University Joondalup Campus Car park 14 (access from Deakin Road via Lakeside Drive)

Courses run at Joondalup from 1 November to 18th December 2018 st

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EQUIPMENT

INSTRUCTIONS

• • • • • • • •

1. In a large saucepan, heat a little olive oil and sauté the crushed garlic slightly. Add 3 cups of water to the pan along with the mushroom powder and bring to a simmer.

Saucepan Pot Knife Grater Garlic press Colander Measuring cups and measuring spoons Bowls, for serving

2. Slice the mushrooms and add them to the broth.

3. Slice the broccolini lengthways and again in half and set aside.

4. Cook your soba noodles in a large pot of boiling water according to the packet. Be sure not to overcook them as they can become very stodgy. Once they have cooked, drain the water and top up the pot with cold water to prevent them from sticking together and cooking further.

INGREDIENTS • • • • • • • • •

1 ½ cups of mushrooms Olive oil 2 cloves of garlic, crushed ½ a bunch of broccolini 1 tbsp of shiitake mushroom powder 1 ½ tbsp of white miso 1 heaped tsp of grated ginger 1 tbsp of soy sauce Soba noodles

5. Add the broccolini, soy sauce and grated ginger to the broth and simmer for 5 minutes.

6. In a small bowl add the miso and half a cup of warm water, give it a good mix until there are no more lumps of miso. Remove the broth from the heat and add the miso.

GARNISH • • • •

7. Divide the soba noodles between two bowls then add the mushroom broth and veggies. Top with a handful of baby spinach, fried shallots for a delicious crunch, sesame seeds and a really good splash of sesame oil.

1 cup of baby spinach Sesame oil Fried shallots Sesame seeds

Recipe published courtesy of Kitchen Warehouse

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