Last month, Social Pantry were invited to do a live cooking show over with the guys at Sheerluxe. Alex Head was joined by sous chef for the day ‘Dumpling’ Danny to talk all things seasonal while cooking up a quick and easy winter warming udon noodle soup that is the perfect midweek dinner.
For recipe and video see below…
Mushroom and Charred Corn Soup with Udon Noodles
40g dried shiitake mushrooms, soaked in boiled water for 5 minutes
1 litres vegetable stock
100g brown miso
4 garlic cloves, sliced
1 small thumb ginger, peeled and finely grated
100g fresh shimeji mushrooms or mixed mushrooms, sliced
198g tin sweetcorn, drained
2 heads of pak choi
2 spring onions, finely sliced
2 tbsp toasted white and black sesame seeds
250g udon noodles, cooked according to packet instructions, cooled and set aside.
- Soak the dried shiitake mushrooms in a small bowl of boiled water and set aside
- Heat a large pot over a medium heat, add 1tbsp vegetable oil, once hot add the garlic and fresh mushrooms. Stir continuously, you want to get colour on the garlic and mushrooms but not burn them but be careful not to burn them because they will turn bitter. After some colour add the ginger and fry for a further 30 seconds before quickly adding the vegetable stock. Bring up to the boil
- Drain the dried mushrooms from their liquid, reserving all the mushroom water. Whisk the brown miso into the mushroom liquid, until fully combined
- Roughly chop the soaked mushrooms and add to the pot along with the miso liquid, allow to boil and then turn down to a simmer
- Meanwhile heat a frying pan on a high heat, add 1 tbsp oil. Once hot add the drained corn and fry until some pieces are blackened – as if they had been on the BBQ. This might take up to 5 minutes, then set aside
- Chop the bottoms of the pak choi leaving them in long feathers and add to the hot broth for 2 minutes
- Add noodles to the hot broth to warm through
- Lay out 4 bowls and divide the hot noodles, mushroom and pak choi between them. Using a ladle, top up with broth from the same pot, finish with the charred corn, spring onions and sesame seeds. Serve!
- Feel free to use any topping of choice, we also love bamboo shoots, seaweed and if you want a non-veggie option add a soft-boiled egg