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Kale miso noodles with Crispy Mushrooms
The rich, savoury qualities of mushrooms are intensified in this comforting broth. There are delicious, dried mushrooms in the base along with a handful of fresh. The remainder are fried with tamari and sesame seeds until sticky and dark – a perfect hit of umami. You want a good colour on the mushrooms but be careful not to let them catch.
Ingredients
- 1 red onion, thinly sliced
- 25g ginger, finely grated
- 1 garlic clove, finely chopped
- 150g curly kale, stalked removed, leaves chopped
- 200g chestnut mushrooms, sliced
- 700ml stock
- 5g dried mushrooms
- 2 tbsp brown rice miso
- 140g buckwheat noodles
- 1 tbsp tamari
- 1 tbsp toasted sesame seeds
- 1 tbsp rice wine vinegar
- small bunch of coriander, finely chopped
- plain oil for cooking e.g., sunflower or vegetable
- salt
Method
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Step 1
Heat 2 tbsp of oil in a large pan. Gently fry the onions for 5 mins. Meanwhile put a medium pan of salted water on to boil.
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Step 2
Into the onion, add the garlic and ginger and cook for 1 min, until fragrant. Add ½ the mushrooms and fry for 3-4 mins, until beginning to colour. Add a splash of water if it looks like catching.
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Step 3
Pour the stock into the pan followed by the dried mushrooms and miso. Bring up to the boil and simmer gently for 15 mins, while you continue.
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Step 4
Boil the noodles for 5-6 mins, stirring occasionally to stop them from sticking. While they cook, roughly chop the coriander, stalks and all. When cooked, drain the noodles into a sieve and run under cold water to cool. Keep aside.
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Step 5
Heat 1 tbsp oil in a large frying pan. Once hot, stir-fry the remaining mushrooms for 2-3 mins, until slightly softened. Add the tamari and sesame seeds and continue to fry for a further 1-2 mins, until well-coloured and sticky.
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Step 6
Add the kale, in handfuls, to the broth and simmer for 1-2 min until wilted. Season, to taste, with a little vinegar and salt if needed.
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Step 7
Divide the noodles between bowls and ladle over the broth. Top with the sesame mushrooms and coriander.