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    Preparation Time
    15 Mins
    Difficulty
    Medium
    Spice Level  

Three Noodle Bowl with Shitake Mushrooms & Lemon Grass Brothby Tejasvi Arneja

Rs. 498 Serves 2

This traditional vietnamese delicacy is served with beef, we have modified the recipe and replaced beef with shitake mushrooms. Experience the flavors of lemon grass infused stock with subtle taste of three noodles. This recipe is what we call Gourmet.

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Rs. 498Serves 2

NUTRITIONAmount Per Serving

    • Calories350

YOU WILL NEED

    Casserole Dish
    Saucepan
    Salt
    Pepper
    Water

INGREDIENTSPortion for 2

    80 gms Rice Noodles
    80 gms Hakka Noodles
    80 gms Soba Noodles
    1/2 tbsp Miso Paste
    2 red chilies chopped
    4.25 tsp Vegetable Aromat Powder
    1 Lemon Grass
    3 Heads Bok Choy
    35 gms Bean Sprouts
    1 Iceberg Lettuce
    5 Flowerets Broccoli
    4 pieces Shitake Mushrooms
    2 tbsp Capers

    Tejasvi Arneja

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    DIRECTIONS

       
      1

      Prepare Miso Broth In a saucepan bring 1 liter of water to boil, add vegetable aromat powder, miso paste, lemon grass and red chilies, mix well. Lower heat to medium and cook for 2 minutes. Now add shitake mushroom pieces and cook for another 10 minutes. Strain the broth and discard lemon grass leaves. Slice the shitake mushroom pieces and keep them aside.

       
      2

      Cook Noodles While broth is getting ready, heat 1 liter of water in another saucepan and bring water to boil, cook all the noodles for 4 minutes. Drain and run them under cold water.

       
      3

      Blanch Broccoli Flowerets In the same saucepan used to cook noodles, bring 1 liter of water to boil, add broccoli flowerets and cook for 1 minute, keep aside.

       
      4

      Start with Noodle Soup In a large pot / casserole dish over low-medium heat add the drained vegetable broth, along with iceberg lettuce, bok choy and cook for 30 seconds.

       
      5

      Add Noodles & Shitake Mushrooms Now add boiled noodles and cook for another 30 seconds. Add shitake mushroom slices, broccoli and cook for another 1 minute. Add salt and pepper to taste. Switch off heat. Divide noodle soup into two serving bowls and top with bean sprouts and capers.

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