| Ingredients
350
g Chinese egg noodles
1
tblsp olive oil
1
tblsp ginger, finely chopped
2
cloves garlic, crushed
250
g oyster mushrooms, halved
1
small zucchini, sliced into thin rounds
1
leek, halved lengthways and thinly sliced
100
g snow peas, halved diagonally
1.5
litres vegetable stock
1½
tblsp miso* paste
2
tblsp light soy sauce
1
tblsp mirin**
1
cup bean sprouts
1
tsp sesame oil
4
spring onions, thinly sliced
8
large prawns, cooked and peeled (leave tail)
|
Method
Cook
Chinese noodles until just tender. Drain and rinse under cold running water.
Heat
the oil in a large saucepan. Stir-fry the ginger, mushrooms, crushed garlic,
zucchini, leek and snow peas for 2 minutes. Add the vegetable stock, bring
to the boil, reduce heat, and simmer for 5 minutes. Stir in the peeled
prawns, miso*, soy sauce and mirin** until heated through. (Do not allow
to boil at this stage) Stir in the bean sprouts and sesame oil. Remove
from the heat.
Place
the noodles in the bottom of serving bowls and pour the soup on top.
*Miso
is a protein-rich paste made from cooked, mashed, salted, fermented soy
beans and grains, usually barley or rice. It varies in colour, texture
and saltiness. The colour can range from brown to light brown, yellow and
white. The darker pastes have been matured longer and are saltier/more
pungent than the lighter ones.
**
Mirin is a mild, low-alcohol form of sake. It lends a sweetness to sauces,
grilled dishes and glazes.
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