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Prep
15 minutes
Total
20 minutes
Serves
US | Metric
Ingredients
-
90 g dried Shanxi noodles
-
¼ fresno chilli pepper (or chilli of choice - or omit completely!)
-
½ small lotus root (thinly sliced)
-
3 medium shiitake mushrooms (sliced)
-
handful Chinese broccoli (chopped in half)
-
1 tbsp kimchi
-
1 tbsp red miso paste
-
1 tsp white rice vinegar
-
2 tsps light soy sauce
-
handful spring onions (chopped)
-
2 tsps non flavoured oil for cooking
Kimchi Miso Noodle Soup with Lotus and Shiitake
A loaded thick Shanxi noodle soup in a light miso kimchi broth with pan fried lotus and shiitake and greens.
- In a pot, add 3-4 cups of water, bring to a simmer and stir in the miso paste, and leave to simmer
- In the meantime, in a frying pan start by frying the lotus root and chilli, and fry for a few minutes on either side. Add the mushrooms, followed by the rice vinegar and soy. Fry for a few more minutes until everything is cooked through. Take off the heat
- To the pot of miso and water, add the noodles, cook for a few minutes. Add the Chinese broccoli then the kimchi
- Bring to a boil. Once the noodles are cooked, add to a bowl with the soup, then top with the lotus and mushrooms, and sprinkle with spring onions
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Kimchi Miso Noodle Soup with Lotus and Shiitake
A loaded thick Shanxi noodle soup in a light miso kimchi broth with pan fried lotus and shiitake and greens.
favorite
print
share
Prep
15 minutes
Total
20 minutes
Serves
US | Metric
Ingredients
-
90 g dried Shanxi noodles
-
¼ fresno chilli pepper (or chilli of choice - or omit completely!)
-
½ small lotus root (thinly sliced)
-
3 medium shiitake mushrooms (sliced)
-
handful Chinese broccoli (chopped in half)
-
1 tbsp kimchi
-
1 tbsp red miso paste
-
1 tsp white rice vinegar
-
2 tsps light soy sauce
-
handful spring onions (chopped)
-
2 tsps non flavoured oil for cooking
- In a pot, add 3-4 cups of water, bring to a simmer and stir in the miso paste, and leave to simmer
- In the meantime, in a frying pan start by frying the lotus root and chilli, and fry for a few minutes on either side. Add the mushrooms, followed by the rice vinegar and soy. Fry for a few more minutes until everything is cooked through. Take off the heat
- To the pot of miso and water, add the noodles, cook for a few minutes. Add the Chinese broccoli then the kimchi
- Bring to a boil. Once the noodles are cooked, add to a bowl with the soup, then top with the lotus and mushrooms, and sprinkle with spring onions
More from
Discover what else is on CooklyBookly