Quick mushroom noodle soup

Easy, quick and delicious, this soup is properly comforting, fast food. It’s always good to have noodles in your storecupboard, so you’re always able to rustle up a meal in minutes.

75-100g mixed mushrooms

1 garlic clove, sliced pinch of chilli flakes 400ml fresh vegetable or chicken stock or ½ stock cube (see tip, opposite) 100g-150g ready-to-eat udon noodles ½ pak choi

1 Heat the sesame oil in a large, deep saucepan over a medium heat and fry the mushrooms for 3-4 mins until evenly coloured. Add the garlic and chilli flakes, and cook for another minute.

2 Add the stock (or crumble in the stock cube and add 400ml water), and bring to the boil. Tip in the noodles and pak choi, reduce the heat and simmer for 3-4 mins until the noodles are warmed through. Ladle the soup into a bowl and season with a splash of soy sauce, squeeze of lime juice and the crispy chilli in oil. Serve straightaway.

All About The Base

The stock base for this soup needs to pack a flavour punch, so use a good-quality stock cube or, even better, fresh stock (the shop-bought tubs are fine). You can add a few dried mushrooms to the stock for added umami, too. Balance the flavours at the end with a squeeze of lime juice, splash of soy sauce and extra chilli, if you like.