Udon Noodle Soup
500g fresh udon noodles
400g chicken breast thinly sliced
150g oyster mushrooms halved
small handfull of enoki mushrooms
300g baby bok choy chopped coarsely
1 cup bean shoots
1 tbs light soy sauce
2 spring onions sliced thinly (green parts)
2 tbs coriander chopped as garnish
4 cups vegetable stock
4 cups reduced salt chicken stock
2 cups water
1 tsp red curry paste (see note)
1 tsp green curry paste (see note)
2 garlic cloves crushed
“GREAT ASIAN FLAVOURS, AND SILKY SMOOTH TO EAT WITH THE BIG FAT NOODLES AND MUSHIES”
No dramas here
Combine stocks, water, and pastes and bring to the boil. Add the garlic and simmer for 10 minutes.
Rinse noodles under hot water and gently seperate. Transfer to a large bowl and cover with cling wrap.
Add chicken to the broth and continue to simmer until chicken is just cooked through. Then add the noodles, mushrooms, bok choy, shoots, spring onions and sauce. Continue the simmer until Bok Choy is just wilted.
Ladle into serving bowls, keeping any eye on the level of broth to solids. You want to keep it a reasonbly "solid" soup.
You can garnish with some coriander, and even some sliced birdseye chilli if you wish.
Serves four to six
SHITAKE MUSHROOMS ALSO WORK WELL IN THIS SOUP, BUT NOT AT THE EXPENSE OF THE OYSTER MUSHROOMS. THE STAR IS THE UDON NOODLES, SO DON'T TRY AND SUBSTITUTE THOSE WITH ANYTHING.
STOCK CAN BE MADE A DAY AHEAD AND KEPT REFRIGERATED UNTIL NEEDED.