Spicy Pan-Asian Rice Noodle Soup

Ingredients

• 1 tablespoon olive oil
• 100 g shimeji mushrooms
• 150 g king oyster mushrooms, finely sliced lengthways
• 2 tablespoons sliced fresh chives
• 1 tablespoon garlic, finely chopped
• 1 tablespoon ginger, finely chopped
• 1 tablespoon red chilli, finely chopped
• several turns of black pepper
• several turns of salt
• 1 litre vegetable stock
• 1 red bell pepper, finely chopped
• 1 head of pak choi, chopped
• 2 spring onions, finely sliced
• 150 g frozen peas
• 1 nest of rice noodles (around 60 g)

Method

Heat the olive oil and fresh chives in a large saucepan over medium heat. Add the king oyster mushrooms, cook for 3 minutes stirring frequently. Throw in the shimeji mushrooms and cook for 4 minutes – make sure the mushrooms are fully cooked then set aside and cover, to keep them warm.

Add 1 litre vegetable stock, the garlic, ginger, chilli, salt and black pepper into the saucepan and bring to a boil.

Add the red bell pepper, pak choi and frozen peas, and simmer for 2 minutes.

Add the rice noodles, simmer for 5 minutes stirring frequently – make sure the food is piping hot before serving.

Stir in the spring onions and top with the set aside mushrooms. Season to taste and enjoy!