Chestnut mushroom & buckwheat noodle soup

Chestnut mushroom & buckwheat noodle soup

Based on 8 ratings

"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
carrots
tsp
ginger
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
    • 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

    • tsp ginger
    • 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!

    Chestnut mushroom & buckwheat noodle soup

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