Chanterelle Noodle Soup

“Surf and Turf”, soup edition! These brothy noodles combines seaweed and mushrooms for an umami-fuelled bowl of goodness. Borough Broth beef bone broth is fabulous as is, but letting it sit with a small piece of kombu seaweed and a spoonful of miso paste gives it another layer of flavour that goes really well with udon noodles.

Serves: 2
Cooking time: 20 minutes

Ingredients:

For the chanterelles:
2 cups chanterelles, cleaned and dried
1 pinch salt
1 tb sesame oil
1 tb tamari (or soy sauce)

For the broth:
2 packs Borough Broth beef broth
1 tb miso paste
1 small piece kombu

To garnish:
2 tb wakame seaweed, rehydrated in hot water for 5 minutes
1/4 cup pickled daikon radish, thinly sliced
2 tb sesame seeds
1 spring onion, finely sliced
2 tsp chili crisp

Method:

Dry sauté the chanterelles with a pinch of salt in a medium sized pan for about 5 minutes in a hot pan - no oil (yet). Once they’ve released some of their moisture, add in the sesame oil and the Tamari, and continue cooking til the chanterelles are fragrant, and a deep gold. Set aside.
Add the 2 pouches of Borough Broth Company beef bone broth to a pot, bring to a boil, then remove from the stove. Stir in the piece of kombu and the spoonful of miso paste and let the flavours meld and marry for about 10 minutes. Remove the kombu seaweed.
Meanwhile, bring a small pot of water to boil and cook the udon noodles according to the package instructions.
Divide the noodles across two bowls, pour over the broth, and spoon the wakame, the chanterelles, and the sliced daikon on top. To tie everything together, sprinkle the sesame and spring onion slices on top, and drizzle over a small spoonful of chili crisp.

Grass-Fed Organic Beef Bone Broth

Our beef broth is made using grass-fed organic British beef bones and slow-cooked for 24-hours. Made up of 40% bones, this is a deep and rich broth with an umami hit.

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