Udon soup with mushrooms

Etape 1 /6

Prepare the ingredients.

• 3tbsp Toasted sesame oil
• 9 Green asparagus, peeled, cut into 4 pieces
• 9 Shiitake mushrooms, cut in half
• 1.5 Oyster mushroom, sliced
• 1.5 Bok choy cabbage head, cut into 6 pieces
• 9tbsp Salted soy sauce
• 1.8l White miso stock
• 3tsp Chopped garlic
• 4.5tsp Grated fresh ginger
• 300g Fresh udon noodles
• 5tbsp Chopped fresh coriander

Etape 2 /6

Pour half of the oil into the cooking pan.

• 3tbsp Toasted sesame oil

Etape 3 /6

Fry the asparagus, mushrooms and bok choy for 2 minutes.

• 9 Green asparagus, peeled, cut into 4 pieces
• 9 Shiitake mushrooms, cut in half
• 1.5 Oyster mushroom, sliced
• 1.5 Bok choy cabbage head, cut into 6 pieces

Etape 4 /6

Add the remaining ingredients except the coriander and udon noodles.

• 9tbsp Salted soy sauce
• 1.8l White miso stock
• 3tsp Chopped garlic
• 4.5tsp Grated fresh ginger

Etape 5 /6

Pressure cooking

Etape 6 /6

Add the udon noodles and keep warm for 2 minutes. Serve with coriander.

• 300g Fresh udon noodles
• 5tbsp Chopped fresh coriander