Shitake Mushroom / Rice Noodle / Asian Style Soup

Welcome back to you all. Who is looking for simple, quick and easy

dish? I have to be honest with you guys, I’ve been extremely busy lately

and haven’t had a time to cook, play and create and bring to the life my

ideas… I have managed to put together this really nice dish. It looks very

basic, but trust me, it’s soooo yummy!



125g shitake mushroom

150g courgette (zucchini)

100g spring onion

3 cloves of garlic

1 pepper (I used red)

10g fresh ginger

1 red chilli pepper

1 tbsp. onion black seeds

50g sugar snap

150g pak choi

100 g organic brown rice noodle

1500ml water with vegetable stock

1 ½ tbsp soya sauce

50 g fresh coriander

salt & pepper




Cut off both ends of the sweet potato, wash in cold water and cut into

nice size wedges. Place the wedges on the baking tray, add Chinese

spices with a bit of cooking olive oil and put into the preheated oven

(180oC) for 20 minutes, or till soft. Then add tofu till it is hot and

warmed up. While the sweet potato and tofu are in the oven, chop pak

choi or cut it into halves and blanch in boiling water for 1 to 2 minutes.

Make the sauce by mixing the yogurt with harrisa spices mix and serve

with wedges.


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