March 22, 2016
A simple take on classic soup noodles with roasted meat, this pork and noodle broth is both wholesome and hearty!
1Cover the mushrooms with 2 cups hot water and soak for about 30 mins.
2Remove from water and finely slice the mushrooms, reserving the soaking liquid.
3Put 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.
4Bring 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.
5Ladle the broth into the four bowls and top with the fried shallots.
Bauer/The Australian Women’s Weekly/Photo: Brett Stevens