A simple take on classic soup noodles with roasted meat, this pork and noodle broth is both wholesome and hearty!
- 6 dried shiitake mushrooms
- ¼ cup dashi miso paste
- 1 tbsp finely grated ginger
- 2 tbsps soy sauce
- 200 g somen noodles
- 1 cup fresh bean sprouts
- 2 cups roast pork, sliced finely
- 50 g spinach leaves
- 2 tbsps Asian fried shallots
Cover the mushrooms with 2 cups hot water and soak for about 30 mins.
Remove from water and finely slice the mushrooms, reserving the soaking liquid.
Put the reserved mushroom liquid, 1 litre water, miso paste, ginger, soy sauce and sliced mushrooms into a large saucepan and bring to the boil. Reduce heat and simmer for 10 mins.
Bring a large pot of water to the boil and cook the somen noodles for 3 mins. Drain, rinse and divide noodles among four warm bowls. Top with the bean sprouts, pork and spinach.
Ladle the broth into the four bowls and top with the fried shallots.
Bauer/The Australian Women’s Weekly/Photo: Brett Stevens