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Shiitake Mushrooms150g
150gItem price
£2.45Price per unit
£16.34/kgTake inspiration from Japan for this delicate noodle soup, a good use not only of leftover turkey but also of any remaining gravy from the main event.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Put the shiitake mushrooms in a small bowl, cover with 400ml just-boiled water then set aside to soak for 10 minutes. Meanwhile, boil the eggs in a pan of simmering water for 7-8 minutes. Transfer to a bowl of cold water then peel away the shell and cut in half.
In a large pan, heat 1 tsp chilli oil (without any sediment), then fry the garlic, ginger and five spice over a medium heat for 1-2 minutes, until fragrant. Stir in the gravy (and/or stock, if using), soy sauce and mushrooms with their soaking liquor. Bring to the boil, add the pak choi and simmer for 2 minutes. Add the noodles and turkey; simmer for 3 minutes, until piping hot. Divide between 2 bowls, add the eggs and spoon over 1 tsp sediment from the chilli oil. Season with black pepper and serve immediately.
Typical values per serving when made using specific products in recipe
Energy | 2,484kJ/ 591kcals |
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Fat | 19g |
Saturated Fat | 4.7g |
Carbohydrates | 56g |
Sugars | 6.8g |
Fibre | 4.5g |
Protein | 46g |
Salt | 3.9g |
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