Sunday, June 21, 2020

Jamie's Quick Mushroom Noodle Broth with Quick Carrot & Ginger Pickle & Scallions for Souper (Soup, Salad & Sammie) Sundays

I picked another soup recipe to try from Jamie Oliver's Ultimate Veg this week. I can always eat a noodle bowl and I love mushrooms so his Quick Mushroom Noodle Broth seemed like it would hit the spot today. I liked the idea of the accompanying Quick Carrot & Ginger Pickle to brighten things up.

I made a few small changes based on what I had including my favorite porcini mushroom broth cubes to add to the mushroom flavor. My changes are noted in red below.

Jamie notes that "This broth welcomes any delicate veggies like snow peas, sugar snap peas, chard or baby corn, if you want to chop and change it to keep it interesting."

Quick Mushroom Noodle Broth with Quick Carrot & Ginger Pickle & Scallions
Jamie Oliver Ultimate Veg
(Serves 4)

4 cloves of garlic
1 1/2-inch piece of fresh ginger
peanut oil
1 oz dried porcini mushrooms
(I added 2 porcini bouillon cubes) 
1 carrot
1 fresh red chili
1 tsp sushi pickled ginger
2 scallions
2 heaping tablespoons red miso paste
reduced-sodium soy sauce & black pepper
7 oz dried egg noodles (I used fresh saimen noodles)
2 bok choy (I used baby bok choy)
8 oz mixed mushrooms (I used crimini, shiitake, & brown beech mushrooms)
1 Tbsp sesame seeds
lime wedges to serve, optional

Peel and finely slice the garlic and ginger, then place in a large pan on high heat with 1 tablespoon of oil. Fry for 2 minutes. add the porcini and 6 cups of boiling water (I added the porcini bouillon cubes), then cover and simmer on low heat for 10 minutes. Meanwhile, scrub and coarsely grate the carrot with the chili and mix with the sushi ginger. Trim and finely slice the scallions, then put both aside.

When the time's up, stir the miso paste and 2 tablespoons of soy sauce into the broth. Cook the noodles according to the package instructions, then divide between warm bowls. Season the broth to taste with soy and black pepper, then halve or quarter the bok choy and add with the mushrooms (chopped or sliced depending on size) for just 1 minute, to keep their freshness. 

Divide the veg between the bowls, ladle over the steaming broth and serve with the pickle, scallions, and a scattering of sesame seeds. 

Delicious with a squeeze of lime juice, if you like.

Notes/Results: The broth is rich, earthy and savory and full of umami from the miso. The noodles, mushrooms and bok choy keep it satisfying while the lime juice (excuse my one tired lime) and the carrot and ginger pickle add that little zip that the earthy flavor needs. There's a little bit of heat from the grated red chili pepper, but you could add more heat with your favorite chili paste. I am keeping the components separate to make noodle bowls for work lunches this week. I would happily make it again.

I'm linking it up to I Heart Cooking Clubs where we are still doing Needs Must cooking along with Julia Child and 19 other featured chefs including Jamie Oliver.

Let's see who awaits in the Souper Sundays kitchen this week:

Shaheen of Allotment2Kitchen shared Chilli Carrot Pasta Salad, saying "I don't know why I thought the carrots would break down like red lentil dal and cling to the penne pasta like sauce, but that is not what happened. The carrots were grate-y, in fact looking at it you would think there were red lentils in this, but no.  ... The flavours were alright though - mildly spiced.  Once the carrot had softened up, I used my hand blender thinking it would turn smooth, but it just grated the carrots - I don't know what I was thinking, in fact I wasn't thinking properly.  Regardless of the texture, it tasted okay and was alright to tuck into for working lunch at home."

Tina of Squirrel Head Manor did her own riff on one of my favorites, Boursin Potato Soup. She says, "This recipe I shamelessly stole from my friend Deb... I had planned to make this and post it when we were having daily downpours.  Now it's sunny. Either way, I like soup.  This saves you from reading a rain rant and we can right to this easy and delicious bowl of goodness. ... I modified the recipe as I didn't have leeks or celery.  What I did was add additonal green onion and carrots to make up the bulk. Topped it all with pepper and chopped scallions."

Thank you to Tina and Shaheen for joining me this week!

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!
Click here to enter



  1. So I think I need to have a bowl of this! Looks so delicious!

  2. Noodles are great, any way served but especially good in a soup. You make me want to dust off my Jamie Oliver books now! I brought you a black bean gnocchi soup this time.

  3. Deb,
    I can only imagine how good that noodle bowl tastes. It looks really delicious.

  4. So many ways to make noodle soup! I have some soba noodles that are just waiting for me to think up something like this.

    be well... mae at


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