Chestnut Mushroom & Buckwheat Noodle Soup

Based on 1 ratings

“When it’s autumn we make soup. This is our family favourite.. even our fussiest eater (our three year old son) loves it. ❤️”

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
50 g butter
carrots
1 tsp ginger
2 cloves garlic
200 g Chestnut mushrooms
100 g bok choy
150 g baby corns
200 g soba noodles
1½ l vegetable broth
soy sauce
toasted sesame oil
Metric
Imperial

Utensils

  • knife
  • garlic press
  • 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

    • 50 g butter
    • carrots
    • 200 g Chestnut mushrooms

    In a large pot melt butter, add carrots and cook for 2minutes, then add mushrooms and cook for further 2minutes.

  • Step 3/5

    • 1 tsp ginger
    • 2 cloves garlic
    • 100 g bok choy
    • 150 g baby corns

    Add baby corn and bok choi, and cook for 1minute before adding minced garlic and ginger.

  • Step 4/5

    • 200 g soba noodles
    • 1½ 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.

More delicious ideas for you