| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 45 minutes |
| Serves | 4 |
| Cuisine | Japanese |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 186 |
| Fat | 1.5g |
| Saturates | 0.2g |
| Protein | 7.4g |
| Carbs | 37.9g |
| Sugars | 1.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Rinse and finely slice the leek.
2
In a medium-sized pot, combine the sliced leek, dried mushrooms and water. Bring to a boil over a medium-high heat then lower to a gentle simmer for approx.15-20 minutes, or until the mushrooms are fully rehydrated.
3
Remove from the heat and add the soya sauce, rice vinegar and sugar. Stir until the sugar has dissolved. Adjust to taste. Place in the fridge to chill completely.
4
When ready to serve, prepare the noodles as per package instructions. Divide the broth, noodles and mushrooms between four bowls and sprinkle over the sesame seeds.
