Spicy Pekinese soup recipe

  • Serves 4
  • 30 mins to prepare and 40 mins to cook
  • 261 calories / serving
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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

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