~ Mushroom Noodles

Taken from:

Kat's and Tiff's

Description:
A lovely garden of spinach noodles in clear mushroom and veggie broth!

Ingredients: (serves 4)

2 packets of enoki or golden mushrooms
1 can (425g) button mushrooms, drained
4 dried mushroom, soaked and sliced
Other assorted mushrooms, diced
1 1"thick ginger, finely sliced
1 large head broccoli, separated
1 stick of carrot, grated
4 packets of spinach noodles
2 tbsp of soy sauce
1 tbsp tapioca starch, dissolved in 1 tbsp water
Sesame oil (to taste)
Pepper (to taste)
Parsley (for garnish)
Water

Directions:
1. Bring 1.5L of water to boil, along with ginger and all fungi except for enoki mushrooms. Lower heat to simmer for around 10-15 min.
2. Add in the broccoli, grated carrot and enoki mushrooms.
3. Once the broth is boiling, stir in the soy sauce and dissolved tapioca starch.
4. Cook noodles to al dente in another pot of water with some salt. Drain noodles.
5. Serve noodles either lathered generously in mushroom soup, or tossed well in your favourite sauces (e.g. chilli, sesame oil, soysauce, pepper) with mushroom soup as side.

Remarks:
Noodles were springy and every mouthful was bursting with the goodness of plump fungi! Simple, healthy and delicious!