Clear Mushroom Broth with Choy Sum and Crispy Noodle Cake

A flavorful vegetarian broth with shiitake mushrooms and choy sum, topped with a texture-rich crispy deep-fried rice noodle cake.

Vegetarian Dairy Free Gluten Free Mushroom Noodle Soup

Estimated Nutrition

Calories

1412.5

kcal / serving

1412.5 kcal total

Carbs

242.8g

per serving

242.8 g total

Fat

42.4g

per serving

42.4 g total

Protein

11.2g

per serving

11.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Soy Sauce

ensure gluten-free if required

Fruits

piece

Lime

zest and juice

GrainsCereals

150

Rice Noodles

for the broth

150

Rice Noodles

medium, for the crispy cake

Liquids

150

Vegetable Stock

NutsSeeds

clove

Garlic

crushed

OilsFats

tsp

Olive Oil

for the broth

300

Vegetable Oil

for deep frying; only a portion is absorbed

Vegetables

0.5

piece

Red Chilli

finely chopped

100

Shiitake Mushrooms

leaves

Choy Sum

roughly chopped

Method

Heat olive oil in a pan and fry the chilli and garlic for one minute.

Add soy sauce, lime zest, and 150ml vegetable stock then bring to a boil.

Add shiitake mushrooms and rice noodles and simmer for three minutes until tender.

Add choy sum and lime juice and simmer for two minutes.

Pour the broth into a bowl and keep it warm.

Heat 300ml vegetable oil in a heavy based saucepan until it sizzles.

Fry the remaining noodles for 2 minutes until puffed and crisp.

Drain the noodles on kitchen paper and serve atop the broth.