Chestnut mushroom & buckwheat noodle soup

Name: Chestnut mushroom & buckwheat noodle soup
Prep time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Asian
Ingredients: 50 g butter; 2 carrots; 1 tsp ginger; 2 cloves garlic; 200 g brown mushrooms; 100 g bok choy; 150 g baby corns; 200 g soba noodles; 1.5 l vegetable broth; soy sauce; toasted sesame oil

Based on 8 ratings

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Marika Roseberg

Community member

www.instagram.com/marikaroseberg/

"When it’s autumn we make soup. This is our family favourite.. even our fussiest eater (our three year old son) loves it. ❤️ Instead of chestnut mushrooms, traditional brown mushrooms also can be used."

Difficulty

Easy 👌

Preparation

25 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

16⅔ g

butter

⅔

carrots

⅓ tsp

ginger

⅔ cloves

garlic

66⅔ g

brown mushrooms

33⅓ g

bok choy

50 g

baby corns

66⅔ g

soba noodles

½ l

vegetable broth

soy sauce

toasted sesame oil

Utensils

knife, garlic press, pot (large)

Step 1/5
- knife
- garlic press
Prepare all vegetables - julienne carrots, chop baby corn, thinly slice mushrooms and Bok Choi. Mince garlic and ginger.
Step 2/5
- 16⅔ g butter
- ⅔ carrots
- 66⅔ g brown mushrooms
- pot (large)
In a large pot melt butter, add carrots and cook for 2minutes, then add mushrooms and cook for further 2minutes.
Step 3/5
- ⅓ tsp ginger
- ⅔ cloves garlic
- 33⅓ g bok choy
- 50 g baby corns
Add baby corn and bok choi, and cook for 1minute before adding minced garlic and ginger.
Step 4/5
- 66⅔ g soba noodles
- ½ l vegetable broth
Add vegetable broth and bring it to boil. Add noodles and cook for final 5minutes or until noodles are cooked.
Step 5/5
- soy sauce
- toasted sesame oil
Serve with a drizzle of toasted sesame oil and soy sauce.
Enjoy your meal!