CREAMY MISO MUSHROOM UDON

Cream cheese might not strike you as an ingredient to dress noodles, but it’s an easy way to add flavour and body to a sauce with minimal fuss and ingredients. The addition of soy sauce and miso paste adds an umami, salty depth. It’s the kind of recipe that after you’ve made it once, you’ll no longer need the recipe at all – it’s that simple.

SERVES 2 H

15g dried and shredded black fungus mushrooms

4 dried or fresh shiitake mushrooms

2 nests fresh, dried or frozen udon noodles

1 tbsp white miso

1 tbsp cream cheese

1 tbsp light soy sauce

1 tsp light brown sugar

¼ tsp freshly ground black pepper

1 tbsp neutral oil

1 tbsp butter

2 garlic cloves, crushed or grated

1 portobello mushroom, finely sliced

150g shimeji mushrooms

¼ tsp sea salt

2 small handfuls of bean sprouts 2 spring onions, whites and greens chopped into

2cm pieces, plus some greens, finely sliced, to serve

Rehydrate the black fungus and shiitake mushrooms (if using dried) in a mug of hot water for 10-15 minutes. Strain, reserving the soaking liquor.

Meanwhile, cook the noodles according to the packet instructions. Drain and rinse under cool water, separating the noodles with your fingers to prevent them from sticking.

Combine the miso, cream cheese, soy sauce, sugar, black pepper and mushroom soaking liquor in a jug to make the sauce. Set aside.

Heat the neutral oil in a nonstick, heavy-based frying pan or wok over a medium-high heat. Add the butter and garlic and stir-fry for 30 seconds until fragrant. Add the sliced portobello mushrooms and fry on both sides until browned. Add the shiitake, black fungus and shimeji mushrooms, then the salt, and stir-fry for 2-3 minutes.

Add the bean sprouts and chopped spring onions and stir-fry for 1 minute. Add the noodles and stir-fry for a further minute. Turn the heat to the lowest setting. Add the sauce and toss well to combine, heating very gently until just warmed through. Garnish with the sliced spring onion and greens, remove from the heat and serve.