Lemongrass & Ginger Miso Noodle Soup by @deliciouslyella

25 min

2 servings

🍜

150 g

Udon noodles

🫒

1 tsp

Olive oil

🍄

0.5

Chestnut mushrooms

🫚

40 g

Ginger

🧄

1 clove

Garlic

🌿

1 stalk

Lemongrass

🍲

1 l

Vegetable stock

🥬

1

Pak choi

🫛

100 g

Mangetout

🥣

1 tbsp

Brown rice miso paste

🍋

2

Limes

🧅

4

Spring onions

🧂

Sea salt

⚫

Black pepper

🌶️

1

Red chilli

🌿

15 g

Coriander

  1. Cook
    • Udon noodles

    Cook the udon noodles according to the packet instructions.

  2. Drain
    • Udon noodles

    Drain and rinse the udon noodles under cold water to stop them cooking further, then set aside.

  3. Heat
    • Olive oil

    Heat the olive oil in a large saucepan over a high heat.

  4. Add
    • Chestnut mushrooms

    Add the chestnut mushrooms and cook for about 4 minutes, until they start to soften and take on some colour.

  5. Add
    • Ginger
    • Garlic
    • Lemongrass

    Add the ginger, garlic and lemongrass and cook for around 30 seconds, until fragrant.

  6. Pour
    • Vegetable stock

    Pour in the vegetable stock and bring to the boil.

  7. Add
    • Pak choi
    • Mangetout or sugar snap peas

    Add the pak choi and mangetout or sugar snap peas and cook for 2–3 minutes.

  8. Add
    • Udon noodles
    • Chestnut mushrooms
    • Pak choi

    Add the udon noodles and cook for a further 1–2 minutes, until everything is heated through and the vegetables are tender with a little bite.

  9. Stir
    • Brown rice miso paste
    • Limes
    • Spring onions

    Remove from the heat and stir through the brown rice miso paste, lime juice, lime zest and half of the spring onions.

  10. Season
    • Sea salt

    Season to taste with sea salt and black pepper.

  11. Serve
    • Spring onions
    • Red chilli
    • Coriander

    Serve with the remaining spring onions, and add red chilli and coriander if you like.

Lemongrass & Ginger Miso Noodle Soup by @deliciouslyella

25 min

2 servings

🍜

150 g

Udon noodles

🫒

1 tsp

Olive oil

🍄

0.5

Chestnut mushrooms

🫚

40 g

Ginger

🧄

1 clove

Garlic

🌿

1 stalk

Lemongrass

🍲

1 l

Vegetable stock

🥬

1

Pak choi

🫛

100 g

Mangetout

🥣

1 tbsp

Brown rice miso paste

🍋

2

Limes

🧅

4

Spring onions

🧂

Sea salt

⚫

Black pepper

🌶️

1

Red chilli

🌿

15 g

Coriander

Preparation Steps

  1. Step 1/11

    Cook the udon noodles according to the packet instructions.

    🍜Udon noodles

  2. Step 2/11

    Drain and rinse the udon noodles under cold water to stop them cooking further, then set aside.

    🍜Udon noodles
    🧺Colander

  3. Step 3/11

    Heat the olive oil in a large saucepan over a high heat.

    🫒Olive oil

  4. Step 4/11

    Add the chestnut mushrooms and cook for about 4 minutes, until they start to soften and take on some colour.

    🍄Chestnut mushrooms
    🥄Wooden spoon

  5. Step 5/11

    Add the ginger, garlic and lemongrass and cook for around 30 seconds, until fragrant.

    🫚Ginger
    🧄Garlic
    🌿Lemongrass
    🧀Grater
    🥄Wooden spoon

  6. Step 6/11

    Pour in the vegetable stock and bring to the boil.

    🍲Vegetable stock

  7. Step 7/11

    Add the pak choi and mangetout or sugar snap peas and cook for 2–3 minutes.

    🥬Pak choi
    🍬Mangetout or sugar snap peas
    🔪Knife
    🪵Chopping board

  8. Step 8/11

    Add the udon noodles and cook for a further 1–2 minutes, until everything is heated through and the vegetables are tender with a little bite.

    🍜Udon noodles
    🥄Wooden spoon

  9. Step 9/11

    Remove from the heat and stir through the brown rice miso paste, lime juice, lime zest and half of the spring onions.

    🥣Brown rice miso paste
    🍋Limes
    🧅Spring onions
    🥄Wooden spoon

  10. Step 10/11

    Season to taste with sea salt and black pepper.

    🧂Sea salt
    ⚫Black pepper
    🥄Wooden spoon

  11. Step 11/11

    Serve with the remaining spring onions, and add red chilli and coriander if you like.

    🧅Spring onions
    🌶️Red chilli
    🌿Coriander
    🔪Knife
    🪵Chopping board

Composition

Ingredients

Types

Grains, Oils, Vegetables, Spices, Herbs, Condiments, Fruits

Ingredients

Udon noodles, Olive oil, Chestnut mushrooms, Ginger, Garlic, Lemongrass, Vegetable stock, Pak choi, Mangetout, Brown rice miso paste, Limes, Spring onions, Sea salt, Black pepper, Red chilli, Coriander

Notes

Chestnut mushrooms (about 4 mushrooms, finely sliced), Ginger (small chunk, grated, about 1.4 oz), Garlic (grated), Lemongrass (bashed), Pak choi (halved lengthways), Mangetout (1 pack, or sugar snap peas), Limes (juiced and zested), Spring onions (finely sliced), Sea salt (to taste), Black pepper (to taste), Red chilli (optional garnish, finely sliced), Coriander (optional garnish, small bunch, roughly chopped, about 0.5 oz)

Allergens

Gluten, Tree nuts, Soy

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

330 kcal

Macro nutrients

Protein: 12g, Carbohydrates: 58g, Fat: 7g, Fiber: 7g, Sugars: 8g

Nutritional Information

Minerals

Sodium: 1050mg, Potassium: 500mg, Iron: 2.5mg, Calcium: 90mg, Magnesium: 45mg

Vitamins

Vitamin C: 55mg, Vitamin A: 350mcg, Vitamin K: 120mcg, Folate: 60mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

10 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

Grater, Knife, Chopping board, Colander, Wooden spoon

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Everyday, Winter Comfort Meal

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Southeast Asian

Geographic

to inform

Various

Aspect

Texture

Tender, Brothy, Slurpable, Crisp-tender

Flavors

Umami, Savory, Citrusy, Aromatic, Gingery, Zesty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

leftovers : 2 days (store in an airtight container,reheat thoroughly before serving,noodles will continue to absorb broth, so add a splash of water or stock when reheating)