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4 shi­itake mush­rooms 750ml wa­ter 1 or­ganic stock cube 1 clove gar­lic, crushed 1T ginger, chopped 1T soy sauce 200g udon noo­dles salt and pep­per 4–5 spring greens 4 slices Tofu 1T co­rian­der, chopped 1 green chilli, sliced

Serves 1 as a main course

Soak mush­rooms in hot wa­ter for at least an hour.

Place wa­ter, mush­rooms, stock cube, gar­lic and ginger in a saucepan and bring to the boil. Sim­mer gen­tly un­til the stock has dis­solved. Add soy sauce and noo­dles. When heated through, ad­just the sea­son­ing and pour into serv­ing bowls. Dip the greens into the soup and ar­range on top, then ar­range the tofu and gar­nish with co­rian­der and chilli.

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