2 Tbsp sesame oil

4 large spring onions, sliced (about ¾ cup)

2 cloves of garlic, thinly sliced

1 small red chilli, sliced

1 Tbsp fresh ginger, grated

200g Denny Exotic Mushrooms, sliced

1.5 litres / 6 cups vegetable stock

4 Tbsp white miso paste

¼ large Chinese cabbage (about 2 cups)

200g noodles of choice, soba, egg, wheat or other

To serve: Sliced spring onions & chilli flakes


- Heat the sesame oil in a medium sized pot. Add the spring onions, garlic, fresh chilli and ginger. Cook for a minute until fragrant.

- Add the Denny Exotic Mushrooms and the stock. Bring to a simmer.

- Scoop out a ladle or two of hot stock and place in a bowl. Mix in the miso paste and whisk until smooth.

- Pour the miso and stock back into the pot and mix.Add the shredded Chinese cabbage and cook until just tender but retains some good crunch and texture.

- Cook noodles according to package instructions.

- Divide noodles into 4 bowls. Ladle over the miso mushroom soup and scatter each bowl with fresh spring onions and chilli flakes.

Serves 4

Prep time: 10 minutes

Cook time: 15 minutes

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