- 200 g shiitake or oyster mushrooms
- 1 tablespoon peanut oil
- 1/3 cup dashi stock
- 1 tablespoon red miso
- 1-2 teaspoons sugar
- Red spring onion, finely shredded
- For serving:
- Crispy rice noodles
Cut out the tough stems if using oyster mushrooms. Wipe the mushrooms with a damp cloth and dry. Stir-fry the mushrooms in the peanut oil until shiny and lightly browned.
Pour in the dashi and bring to a simmer. Whisk the miso with the sugar and a little of the hot stock until smooth. Add to the mushrooms. Simmer for a few minutes until glazed.
Serve with crispy rice noodles. You’ll see the instructions on the pack. The dry noodles dropped into deep hot oil will miraculously expand and crisp within minutes.
Instant dashi granules or Bonito flavoured stock cubes are available at speciality Asian food stores. Alternatively, use vegetable broth.