[FTF] NZ Mushroom & Ginger Coconut Soup
with Udon Noodles & Garlic Chilli Oil
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Vegetable Stock Powder
1 packet
Button Mushrooms
1 sachet
Chilli Flakes
1 packet
Coconut Milk
1
Lime
1 packet
Udon Noodles
(Contains: Wheat, Gluten; )
1
Spring Onion
1 packet
Ginger Paste
1
Carrot
2
Garlic
1
Asian Greens
1 sachet
Mushroom Powder
Nutrition Values
Cooking Steps
Finely chop garlic. Thinly slice button mushrooms and spring onion. Thinly slice carrot into half-moons. Roughly chop Asian greens. Slice lime into wedges. Boil the kettle.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add a pinch of chilli flakes (if using) and 1/2 the garlic. Cook until fragrant, 1 minute. Transfer to a small bowl and season with salt. Set aside.
Half-fill a medium saucepan with boiling water. Cook udon noodles over a medium-high heat until tender, 3-4 minutes. In last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside.
Meanwhile, return frying pan to high heat with a drizzle of olive oil. Add the butter, mushrooms and carrot and cook until browned and softened, 5-7 minutes. Reduce heat to medium, add the remaining garlic, ginger paste, mushroom powder (see ingredients) and cook until fragrant, 1 minute.
To the veggies, add Asian greens, coconut milk, the water, vegetable stock powder, soy sauce and sesame oil. Bring to a simmer and cook until slightly reduced, 5-7 minutes. Season to taste. Add udon to soup and stir to combine.
Divide mushroom & ginger coconut soup between bowls. Drizzle over garlic chilli oil (if using) to serve. Garnish with spring onion. Serve with lime wedges.
