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Mushroom Noodle Broth Bowl

With Caramelized Shiitake Mushrooms
No Dairy Added Vegan Vegetarian
recipe-difficulty
Easy peasy
recipe-serves
2
ready-in
30 mins
Mushroom Noodle Broth Bowl

This winter warmer is like sunshine in a bowl. It uses our Veggie or Beef Broth Adaptogenic Mushroom as a base, which effortlessly adds heaps of flavour and nutrients into the meal. With the cooler temperatures and shorter days of winter, you might not be seeing enough sun, so this is particularly good as it uses a mushroom powder that provides a dietary source of Vitamin D. With chilli and garlic, this broth will warm you up and comfort you if you're run down, or make you feel cozy on a cold winter's night.

Main Meals
Asian inspired
Pantry Items
View in metric
  • Extra Virgin Olive Oil
  • 1 tbsp tamari
  • A few drops of sesame oil
  • 3.5 oz of Soba noodles (or noodles of your choice)
  • 1/2 tsp Chinese five spice
  • 2 cloves of garlic, thinly sliced
  • 1 long red chili, thinly sliced
  • 4 cups of boiling water
  • 2 heaped tbsp of Beef Bone Broth Adaptogenic Mushroom
  • 2-3 shiitake mushrooms, thinly sliced
  • Optional garnishes: micro herbs, trimmed enoki mushrooms, black sesame seeds

1. Heat 1 tbsp of olive oil in a pot, add in garlic, stir for 1-2 minutes, then add in Chinese Five Spice.

2. Pour in boiling water, tamari, and sesame oil. Simmer for 5 minutes then add in noodles and cook until tender.

3. Meanwhile, in a fry pan, heat 1 tbsp of olive oil, then add in shiitake mushrooms and sear on both sides until golden brown. 

4. To serve, divide broth, noodles & liquid between 2 bowls, then top with chilli and garnishes.