Course Culinary Collection, Soups, Breads and Stews
Cuisine Asian, Japanese
1 bunch spring onions, roughly chopped
1 cupbutton mushrooms, roughly chopped
¼ cupcrumbled dried seaweed, such as kombu or wakame
1 thumb size chunk of ginger, crushed and unpeeled
2 whole, unpeeled garlic cloves, crushed
1 tspsea salt flakes
1 cupchopped leeks
250 gwhite button mushrooms, sliced
1 tspginger, grated
2 cloves garlic, finely grated
1tsp sesame oil
2 tbspsoy sauce
100gbaby bok choy, sliced down each centre
½ cupwhite miso
4 spring onions, finely chopped, for garnish
For the broth:
In a large pot, bring 2 litres of water to a boil over high heat. Add all of the broth ingredients. Reduce heat to a low simmer and cook for 20 minutes with the lid on. Strain and set aside.
For the noodles:
Meanwhile, cook udon noodles until al dente, then drain and rinse under cold water to stop them cooking further.
In a large pot, melt butter over medium heat. Add leeks and button mushrooms and sauté until tender.Add ginger, garlic, mirin, sesame oil and soy sauce and cook for 1 minute. Pour in reserved broth and bring to a simmer.
Add bok choy, udon noodles and miso and stir gently for 2 minutes until greens are cooked and noodles are heated through.Divide noodles among bowls and ladle hot soup over. Sprinkle with spring onions and serve.