Noodle broth with dried mushrooms

SERVES 4

Ingredients:

scant 1oz (25g) package mixed dried mushrooms (shiitake, oyster, porcini), rinsed

1 tbsp sesame oil or sunflower oil

2in (5cm) piece of fresh ginger, thinly sliced and cut into thin strips

2 x 5½oz (150g) packets of fresh thick or medium udon noodles

4 cups hot vegetable stock

2 tbsp soy sauce

2 tbsp Asian fish sauce, such as nam pla

salt and freshly ground black pepper

splash of hot chili oil, to taste

Method:

1 Put the dried mushrooms in a heatproof bowl, and cover with about 1¼ cups boiling water. Leave to soak for 20–30 minutes.

2 Heat the oil in a large sauté pan over low heat. Add the ginger, and cook for 2–3 minutes until fragrant. Add the noodles, and stir for a couple of minutes more to break them up.

3 Pour in the hot stock, soy sauce, and fish sauce, and bring to a boil.

4 Meanwhile, strain the mushrooms through a fine sieve, reserving the liquid. Add the mushrooms to the pan, and reduce the heat to low. Strain the reserved soaking liquid through a fine sieve again to remove any grit, and pour the strained liquid into the pan. Simmer gently for 20–30 minutes.Taste, and season with salt and pepper. Add a splash of chili oil to taste, and serve hot.

Cook’s Notes:

The flavors of this soup develop more if it is made a few hours ahead, then simply reheated to serve.

Noodle broth with dried mushrooms