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Roast garlic and smoky mushroom udon soup
Course:
Main Course, Soup
Cuisine:
Asian Inspired
Keyword:
mushroom soup, mushrooms, roast garlic, udon
Servings:
4
people
Author:
Steve Paris
Udon noodles are immersed in a rich and nutritious mushroom soup and topped with smoky grilled mushrooms and sweet roasted garlic. Delicious and so healthy.
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Ingredients
Mushroom broth
2
leeks
1
onion
2
medium carrots
40
g
dried porcini mushrooms
150
g
fresh shiitake mushrooms
or 40 g dried
150
g
fresh cremini or button mushrooms
mushroom stalks from trimming fresh mushrooms used for the smoky mushroom topping
2
bay leaves
3
parsley stalks
3
sprigs thyme
5
cloves
garlic
2
tsp
black peppercorns
8
cups
shiitake dashi
or water
500
g
udon noodles
vacuum sealed ready for reheating
Roasted garlic
12
cloves
garlic
the very large cloves, otherwise 2 heads of garlic
1
Tbsp
Olive oil
Mushroom topping
4
large mushrooms
portobello mushrooms would be good
12
button mushrooms
20
g
butter
Smoke essence
Smoked kelp
Parsley for a garnish
Instructions
Mushroom broth
Wash the onions, leeks, and garlic, removing any dodgy bits
Cut onions coarsely, skins included
Cut and discard the course green parts from the top of the leeks.
Dice the white part of the leeks.
Smash the garlic cloves with the side of a large knife. Only the garlic for the broth, not the garlic to be roasted.
Peel the carrots and coarsely chop.
Rinse and chop up the fresh mushrooms.
Add 20 g butter and 1 Tbsp olive oil to a large saucepan And bring to medium heat.
Add the onions, leeks, and garlic and sauté until the onion becomes transparent (about 10 minutes).
Add the carrots and fresh mushrooms and continue to sauté, stirring regularly.
Add the dried porcini mushrooms to 1 cup of warm water and soak for 10 minutes.
Drain the porcini mushrooms, trying to discard as much grit as possible.
Add 8 cups water to the simmering vegetables.
Add the porcini mushrooms.
Add the bay leaves, parsley and thyme sprigs, and peppercorns.
Bring to the boil, then reduce to a low simmer.
Simmer for 1 hour, stirring occasionally.
Roasted garlic
Cut off the pointy ends.
Lay on a baking tray, cut ends up.
Drizzle with olive oil then sprinkle with salt.
Roast in a 160 degC oven for 90 minutes.
Smoky grilled mushrooms
Toss the cleaned and trimmed button mushrooms in olive oil.
Lay stalk side down and sprinkle with smoked kelp.
Lay the large mushrooms on a chopping board stalk side down.
Slice vertically, into 5mm slices, being careful to keep the mushroom pieces together.
Transfer the button mushrooms to a baking tray, stalk side down.
Transfer the sliced large mushrooms to the baking tray, being careful to keep the mushroom intact.
Top the large mushrooms with butter.
Spray liquid smoke over all the mushrooms. Or use a food smoker if you have access to one.
Roast for 50 minutes at 180 degC.
Udon noodles
Bring a pot of water to the boil
Plunge the udon noodles into the water for 30 seconds.
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