Corn and Mushroom Noodle Soup

[Guest guest]

Corn and Mushroom Noodle Soup

 

 

1 tablespoon (4 tsp) olive oil

1 small red onion, finely chopped

2 garlic cloves, crushed

400 g (14 oz) cup mushrooms, sliced

150 g (5 1/3 oz) shiitake mushrooms, sliced (see note)

4 cups chicken-style stock

2 corn cobs, kernels removed

250 g packet fresh GF noodles

2 tablespoons (8 tsp) GF vegetarian oyster sauce

1 tablespoon (4 tsp) sweet chilli sauce

2 green onions, thinly sliced

 

 

1. Heat oil in a large saucepan over medium heat. Add onion and

garlic. Cook for 3 minutes or until soft. Add mushrooms. Cook,

stirring, for 5 minutes or until just tender. Increase heat to high.

Add stock and bring to the boil.

 

2. Reduce heat to medium-low. Add corn,noodles, oyster sauce and sweet

chilli sauce. Simmer gently for 8 to 10 minutes or until corn is tender.

 

3. Ladle soup into bowls. Top with green onion and serve.

 

 

 

NOTE: Shiitake mushrooms originated in Japan. Fresh shiitakes have a

soft, dark brown cap and creamy-coloured flesh.

 

 

 

Serves 4.

 

 

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Nutrition per serve 1269kJ; 6.9g fat; 1g sat fat; 13.9g protein; 43.5g

carbs; 7.5g fibre; 5mg cholesterol; 1442mg sodium.

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[Guest guest]

, " Kim " <bearhouse5 wrote:

>

> Corn and Mushroom Noodle Soup

Where can I get GF oyster sauce?

[Guest guest]

> Where can I get GF oyster sauce?

 

 

The easiest way is to make it yourself. There are several recipes on

the internet.

 

Bryanna Clark Grogan has one that should be good.

 

http://www.bryannaclarkgrogan.com/page/page/773148.htm#homemadechinese

 

 

Kim