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Asian mushroom noodle broth

For this recipe, use Asian varieties such as enoki, brown beech or thinly sliced King Oyster mushrooms.
Servings: 4


  • 2 cloves garlic, crushed
  • thumb ginger, peeled, crushed I've taken also to buying small frozen blocks of ginger sold in the Asian section of supermarkets
  • 3 inch strip of Kombu seaweed
  • 2 tbsp dark soy sauce
  • 250 ml water
  • 3 tbsp vegetable or groundnut oil
  • fistful Asian mushrooms, lightly washed
  • salt and pepper
  • 150 g noodles, soba or other types
  • 4 spring onions, thinly sliced
  • sprinkle toasted sesame seeds


  • Add the garlic, ginger, soy, seaweed and 250ml of water to a medium sized pot and bring to the boil. Then simmer for ten minutes.
  • In a frying pan, sauté the mushrooms with the oil, salt and pepper, then set aside,
  • Add the noodles to the broth until just cooked.
  • Prepare 4 bowls: add broth, noodles, some mushrooms, a sprinkling of spring onions and sesame seeds. Serve hot.