recipes

mushroom and chilli noodle soup

• 1.5 litres chicken stock
• 1 long red chilli, seeds removed and sliced
• 1 teaspoon brown sugar
• 1 tablespoon soy sauce
• 200g button mushrooms, chopped
• 270g somen noodles*
• 3 green onions (scallions), thinly sliced
• 2 tablespoons sesame seeds, toasted

Place the stock, chilli, sugar and soy in a large saucepan over high heat and bring to the boil. Add the mushrooms, reduce the heat to low and simmer for 10 minutes. Add the noodles and cook for a further 2−3 minutes or until the noodles are tender. Ladle the soup into bowls and top with the green onions. Serve with the sesame seeds. Serves 4.
* Somen noodles are thin white Japanese noodles made from wheat flour. Usually sold dried, they’re available from Asian grocery stores.