asian-mushroom-broth-with-udon-n-d16e74da.pdf

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Asian Mushroom Broth with Udon Noodles
Our dream is that every recipe is a mini adventure into the kingdom
of cooking. Broth is super trendy at the moment and mushrooms
will never go out of fashion - so André has added some udon noodles
to the mix to make this a HelloFresh special. MMMmm!
30 mins
veggie
3 of your
5 a day
healthy
vegan
spicy
Chestnut Mushrooms Ginger
(1 punnet)
(11/2 tbsp )
Garlic Clove
(1)
Red Curry Paste
(1 tbsp)
Water
(500ml)
Enoki Mushrooms
(1 punnet)
Coriander
(1 bunch)
Spring Onion
(3)
Soy Sauce
(11/2 tbsp)
Rice Vinegar
(1 tbsp)
Udon Noodles
(200g)
White Sesame Seeds
(1 tbsp)
Baby Spinach
(1/2 bag)
2 PEOPLE INGREDIENTS
•
Chestnut Mushrooms, quartered
•
Ginger, grated
•
Garlic Clove, grated
•
Red Curry Paste
•
Water
•
Enoki Mushrooms
•
Coriander, chopped
Allergens:
Soya, Gluten, Sesame
Nutrition as per prepared and listed ingredients
Energy
Per serving
Per 100g
489 kcal / 2050 kJ
92 kcal / 386 kJ
Fat
8g
2g
Sat. Fat
2g
0g
Carbohydrate
83 g
16 g
Sugars
8g
1g
Protein
19 g
4g
Salt
3g
1g
1 punnet
11/2 tbsp
1
1 tbsp
500ml
1 punnet
1 bunch
•
Spring Onion, sliced
•
Soy Sauce
•
Rice Vinegar
•
Udon Noodles
•
White Sesame Seeds
•
Baby Spinach
3
11/2 tbsp
1 tbsp
200g
1 tbsp
1/2 bag
Our fruit and veggies may need a little
wash before cooking!
Did you know...
Elegant bouquets of enoki mushrooms
are known as ‘snow puffs’ in their native
Japan.
Red Curry Paste Ingredients:
Glucose Syrup, Water,
Spices (Garlic, Coriander, Paprika, Chilli), Vegetable Oil,
Salt, Lime Juice Powder, Sugar, Tomato Powder, Onion
Extract, Red Cabbage Extract.
1
pop in your
chestnut mushrooms
and cook for 5 mins until nicely browned. Add
your
ginger, garlic
and
red curry paste
to the pan and cook for 1 minute more.
Pour in the
water
(amount specified in the ingredient list) and bring to the boil.
1
Quarter the
chestnut mushrooms.
Peel and grate the
ginger
and
garlic.
2
Heat a saucepan over medium heat and add a glug of
oil.
When the
oil
is hot,
2
base of your broth! As it simmers away, finish off the rest of your prep. Remove the
bottoms from the
enoki mushrooms,
pull them apart to separate them and keep
to one side. Separate the
stalks
from the
leaves
of the
coriander
and finely chop
them both. Add your
coriander stalks
to your
broth
and keep your
leaves
until
later.
3
When it comes to the boil, turn the heat to low and cook for 10 mins. This is the
can. Pour the
soy sauce
and
rice vinegar
into a bowl and mix in your
spring onion.
Keep to one side.
4
Remove the roots from the
spring onion
and slice widthways as thinly as you
3
cook on low heat for a further minute to make sure they are hot.
5
Once your
broth
has been simmering for 10 mins, pop the
udon noodles
in and
6
In the meantime, heat a frying pan over medium-low heat and add the
sesame
7
Take your
broth
off the heat and get ready to serve! Pop a handful of raw
seeds.
Cook for 2 mins without oil, stirring every now and then to make sure they
colour evenly. Remove them from the pan when they are golden brown.
6
spinach leaves
into the bottom of each bowl and ladle your hot
broth
into the
bowls. Make sure you evenly share out your
noodles
and
chestnut mushrooms!
Top with your raw
enoki mushrooms
and sprinkle over your
coriander leaves.
mix
and your
toasted sesame seeds.
8
Finish your
broth
by spooning over your
soy sauce, rice vinegar, spring onion
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