Hot ‘N’ Sour Mushroom & Noodle Soup

Ingredients

• Mushrooms

  Shiitake, dried

  1 oz or 28g

• Tom Yum Paste

  Fragrant Hot + Sour Thai Soup Paste - Sainsbury's

  2 tablespoons or 200g

• Mushrooms

  White, raw

  1 ¾ cup, whole or 168g

• Onions

  Young green, tops only

  3 stalk or 36g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Egg noodles

  Dry, enriched

  2 oz or 57g

• Limes

  Raw

  1 fruit or 67g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

Directions

1. Soak the dried mushrooms in 1 cup boiling water.
2. In a large saucepan, gently fry the button mushrooms and 2 of the spring onions in the Tom Yum paste. After 1-2 minutes, add the stock and soy sauce and bring to the boil.
3. After 5 minutes, drain the dried mushrooms, reserving the soaking liquor, roughly chop and add to the pan. Strain the soaking liquor through a sieve or tea strainer into the pan. Add the finely chopped coriander stalks and red chili.
4. After 5 minutes, add the nest of noodles, cover, and cook for a further minute.
5. Turn off the heat, and add the lime juice and most of the coriander, reserving a few leaves for garnish.
6. Serve into bowls - form a nest of noodles in the bottom of each bowl with a spoon and fork, then ladle over the broth. Garnish with the remaining spring onion and coriander and serve immediately.