And the mushroom obsession continues!
This Japanese inspired dish is equal parts healthy and wholesome as it is comforting and filling, making it the perfect supper for when you are feeling a little run down!
- 1/2 cup plus 2 tablespoons soy sauce
- 1/4 cup honey
- 2 tablespoons balsamic vinegar
- 2 tablespoons rice vinegar
- 3 tablespoons tahini
- 1 tablespoon pomegranate molasses
- 2 tablespoon grated ginger
- 350g egg noodles
- 2 1/2 cups vegetable broth
- 2 cups fresh baby spinach, roughly chopped
- 2 tablespoons sesame oil
- 3 cups shiitake mushrooms, sliced
- 2 shallots, chopped
- Black pepper
- 2 tablespoons sesame seeds
- 2 salad onions chopped, for serving
- Combine 1/2 cup soy sauce, honey, balsamic vinegar, rice vinegar, tahini, molasses, 1 tablespoon ginger, 1 clove garlic, and 1/3 cup water in a bowl.
- Cook the noodles according to package directions.
- To the pot used to cook the noodles, add the broth and 1/2 of the soy sauce mixture.
- Bring to a simmer over medium heat, stir in the spinach.
- Keep warm.
- Heat the sesame oil in a large frying pan over medium-high heat.
- When the oil shimmers, add the mushrooms.
- Cook undisturbed for 5 minutes or until golden.
- Add the shallots, 1 tablespoon ginger, and 2 cloves garlic.
- Cook 4-5 minutes, until fragrant.
- Add 2 tablespoons soy sauce and a large pinch of pepper.
- Cook another 2-3 minutes, until the mushrooms are caramelised.
- Add the sesame seeds, cook 2 minutes.
- Spoon the mushrooms out of the skillet and onto a plate.
- To the frying pan add the remaining soy sauce mixture and bring to a simmer over medium heat.
- Add the noodles, toss to combine, and cook until the sauce just coats the noodles, 2-3 minutes.
- Remove from the heat.
- Ladle the broth into bowls.Add the noodles and toss combine.
- Spoon the mushrooms over the noodles.
- Top with salad onions.