Mushroom and Noodle Soup Recipe

Serves

Ingredients

20g (¾oz) dried shiitake mushrooms
1 piece of kombu about 5 x 10cm (2 x 4in)
1.5 litres (2¾ pints) hot water
2–3 tbsp red miso paste
25g (1oz) ginger, peeled and ﬁnely sliced
2 celery sticks, diced
250g (9oz) chestnut mushrooms, ﬁnely sliced
3 tbsp tamari or soy sauce
¼–½ hot chilli, ﬁnely chopped, or chilli ﬂakes, added to taste
1 large turnip, or ¼ daikon or a handful of radishes, cubed or sliced
400g (14oz) konjac noodles
A large handful of baby spinach leaves

Method

1. Soak the shiitake and kombu in 500ml (18ﬂ oz) of the hot water for at least 3 hours or overnight. As the water cools, they will soften and release their ﬂavour to form a rich, umami stock.

2. Pour the stock through a sieve into a medium saucepan and add the remaining 1 litre (1¾ pints) of hot water. Pick out the kombu and add it to the pan.

3. Chop the shiitake mushrooms into bite-size pieces and add to the stock. Put all the remaining ingredients, except the noodles and spinach, into the pan and bring to the boil.

4. Reduce the heat to a gentle simmer and cook for 30 minutes. Adjust the seasoning with tamari, miso and chilli to your taste.

5. Prepare the noodles according to the manufacturer’s instructions, then drain, add to the pan with the baby spinach leaves and stir through.

6. Remove the kombu (it can be added to other stock). Serve hot with a spoon for the soup and chopsticks for the noodles.

The Reverse Your Diabetes Cookbook by Katie and Giancarlo Caldesi is published by Kyle Books, £20. www.octopusbooks.co.uk Photography: Maja Smend

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