Chestnut mushroom & buckwheat noodle soup

Step 1/5

• knife
• garlic press

Prepare all vegetables - julienne carrots, chop baby corn, thinly slice mushrooms and Bok Choi. Mince garlic and ginger.

Step 2/5

• 16⅔ g butter
• ⅔ carrots
• 66⅔ g brown mushrooms

• pot (large)

In a large pot melt butter, add carrots and cook for 2minutes, then add mushrooms and cook for further 2minutes.

Step 3/5

• ⅓ tsp ginger
• ⅔ cloves garlic
• 33⅓ g bok choy
• 50 g baby corns

Add baby corn and bok choi, and cook for 1minute before adding minced garlic and ginger.

Step 4/5

• 66⅔ g soba noodles
• ½ l vegetable broth

Add vegetable broth and bring it to boil. Add noodles and cook for final 5minutes or until noodles are cooked.

Step 5/5

• soy sauce
• toasted sesame oil

Serve with a drizzle of toasted sesame oil and soy sauce.

Enjoy your meal!