Asian recipes

Asian recipes

Leftover potstickers and ramen

20 minutes

Asian recipes

Asian beef broth

5 minutes

Creamy miso-and-mushroom broth with noodles

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

2 T sesame oil
3 garlic cloves, crushed
small chunk of ginger (about 30 g), peeled
sea salt, to taste
2 servings of noodles (about 75 g per person; any kind you like)
1 lime, juiced
sesame seeds, for serving (optional)

For the sauce:

1 block silken tofu (about 300 g)
2 T smooth peanut butter
2 T tamari or soya sauce
2 cups water

Method

1. To make the sauce, simply put all the sauce ingredients into a high-speed blender and blend until smooth and creamy.

2. Heat the sesame oil in a large saucepan over a medium-high heat. Add the garlic and ginger and cook for 1 minute, until fragrant. Add the mushrooms and a pinch of salt and cook for 5 minutes, until the mushrooms are soft and golden.

3. Pour the sauce into the pan, stir and bring to the boil, then reduce the heat to a gentle simmer. Add the noodles to the pan, cover with a lid and cook for as long as the packet suggests – usually around 5-10 minutes. Stir occasionally to ensure the noodles don’t stick to the bottom of the pan.

4. Once the noodles are cooked, stir in the lime juice and divide between bowls. Scatter over some sesame seeds before serving, if using.

Find more noodles recipes here

Photographer: Clare Winfield

Extracted with permission from Quick Wins: Healthy Cooking for Busy Lives by Ella Mills

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Creamy miso-and-mushroom broth with noodles

Creamy miso-and-mushroom broth with noodles

Ingredients

Method