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Categories:
paste root ginger shiitake mushrooms soy sauce mushrooms fresh noodles baby spinach leaves eggs spring onions
Viewed: 66 - Published at: 6 years agoIngredients
- 2 tbsp light/white miso paste, to taste
- 2cm piece of fresh root ginger, peeled and grated
- 3 dried shiitake mushrooms, rehydrated then sliced
- Soy sauce, to taste
- 100g Portobello mushrooms
- 200g fresh noodles, e.g. udon
- 75g baby spinach leaves
- 2 eggs
- 2 spring onions, trimmed and finely chopped, to garnish
Method
- 1.Pour 750ml water into a saucepan and bring to a simmer over a medium heat. Add the miso paste, ginger, sliced shiitake mushrooms and a dash of soy sauce and simmer gently for 5 minutes to flavour.
- 2.Finely slice the Portobello mushrooms. Divide them equally, along with the noodles and spinach, between 2 warm serving bowls. Pour over a ladleful of stock to wilt the
- 3.Break the eggs into individual ramekins or mugs and drop one at a time into the gently simmering stock. Poach for 2-3 minutes (it doesn't matter if they break up slightly).
- 4.Spoon the eggs into the serving bowls with a slotted spoon and pour the stock around them, dividing the shiitake mushrooms equally between the bowls.
- 5.Serve garnished with spring onions and with extra soy on the side to flavour as necessary.
