RECIPE BY:

Matt Sinclair

INGREDIENTS :

• 10g Dried Shiitake Mushrooms
• 1 thumb sized piece of ginger, chopped into chunks
• 1 tbsp Miso paste
• 2 cups of Oyster Mushrooms, seperated and peeled into chunks
• 2 tsp Lee Kum Kee Premium Soy Sauce
• 1 tsp Lee Kum Kee Sesame Oil
• 1 tsp Mirin
• 3 spring onions, sliced, white parts for soup, green parts for garnish
• 50g Silken Tofu, to garish
• 1 Nori sheet, to garnish
• 100g Soba noodles, cooked as per instructions

METHOD :

• Fill a pot approximately ½ litre of water and bring to the boil. Add Mushrooms, miso and ginger and boil for 10-15 minutes. Add oyster mushrooms, spring onion, soy, sesame oil and mirin, cook down to slightly thicken.
• In your serving bowl, place noodles and garnish with tofu and nori. Ladle your soup over the noodles and garnish with remaining spring onions.