Spicy Pekinese soup recipe

  • Serves 4
  • 30 mins to prepare and 40 mins to cook
  • 261 calories / serving
Add this recipe to your binder.
154377 Spicy Pekinese Soup HERO

Soak the dried mushrooms in boiling water for approximately 15 minutes. Drain and squeeze dry.

Cook the noodles in boiling water for 5 minutes, drain and rinse in cold water.

In a large pan add the dashi stock and bring to the boil Add the soy sauce, grated ginger, diced carrot, chilli pepper pak choi, spring onion, mushrooms, and tofu. Simmer for 8 – 10 minutes. Season with salt and pepper.

Divide the noodles between the bowls and top with the soup.

  • Ingredients

  • 220g (8oz) dried shiitake mushrooms
  • 170g (6oz) rice noodles
  • 1 litre dashi stock (As an alternative use chicken stock)
  • 3tbsp soy sauce
  • 2tbsp grated fresh ginger
  • 2 carrots, finely diced
  • 1 red chilli pepper, finely sliced
  • 2 cup pak choi
  • 350g (12oz) silken tofu, cubed
  • 4 spring onions, sliced diagonally
  • salt
  • pepper
  • Energy 1095kj 261kcal 13%
  • Fat 9g 12%
  • Saturates 2g 11%
  • Sugars 8g 9%
  • Salt 4.2g 70%

of the reference intake
Carbohydrate 24.4g Protein 15.3g Fibre 13.5g


You may also like

Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.