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Umami Broth
Recipes
Umami Mushroom Noodle Soup
Ingredients
- 4 sprigs of spring onions, sliced
- 3 garlic cloves, crushed
- 1 tablespoon of olive oil
- 2 cups mixed mushrooms, sliced
- 1 & 1/2 tablespoons fresh ginger, finely grated
- 3 tablespoons tamari (or soy) sauce
- 2 tablespoons maple syrup
- 6 cups of hot water
- 4 heaped teaspoons Urban Forager Umami Broth
- Concentrate
- 1/2 packet of rice noodles
- 1/2 bunch of bok choy, sliced into long stripes
- 1/2 bunch of broccolini, sliced into long stripes
- Chilli Sauce, & coriander to serve
Method
- Saute the white ends of the spring onions & crushed garlic with the olive oil in a medium sauce pan for one minute.
- Add 3/4s of the mushrooms, cook for a few more minutes to unlock the flavour.
- Meanwhile mix the ginger, tamari, & maple in a seperate bowl.
- Add this, followed by the water and broth concentrate to the pan. Bring to the boil.
- Add bok choy, and broccolini & cook for a few minutes. In a seperate pot cook your noodles in accordance to their packet directions.
- Once cooked add to the soup. Transfer to serving bowls and stir through remainder of the mushrooms, sliced green ends of the spring onions, top with coriander & chilli if desired. Enjoy!