Oriental Mushroom Soup 

With the evenings getting longer and chillier and the winter soon upon us, I can’t help experimenting with soup recipes these days. As I mentioned already about… 200 times, I absolutely love Oriental cuisines, especially Japanese.

So this time, I’ve created an Oriental-inspired soup featuring black kale (cavolo nero) and Shitake mushrooms. If you’re craving Japanese food but feel cold, this recipe should make for an excellent fix.

Serves 2

Prep 5 minutes

Cook 10 minutes

Ingredients

• 120g brown rice, soba, or udon noodles
• 300g Shitake mushrooms
• 3 spring onions
• 2/3 leaves of black kale or nori seaweed
• 1 tbsp vegetarian miso paste
• 1 vegetable stock cube
• Soy sauce to taste

Instructions

1. Cook the noodles according to packaging instructions.
2. Meanwhile, bring 1.5 litres of water to boil.
3. Slice the mushrooms, kale, and spring onions.
4. Add the miso paste and veggie stock cube.
5. Add the mushrooms, kale, and spring onions.
6. Cook for 3 to 5 minutes until the mushrooms are soft.
7. Add the soy sauce and stir well.
8. Add the noodles and take off the heat.
9. Serve while hot.

For another Oriental recipe, why not try making my homemade vegetarian sushi?