This is perfect when you want something clean-flavoured but satisfying: a soothing broth infused with the warm aromatics of ginger, star anise and rice wine accompanies soft noodles and fresh greens, with the umami savour of a teriyaki mushroom as the centrepiece. Any fungi with a wide flat cap such as horse mushrooms or the Prince could be used in this recipe, but large, flat parasol caps are superb and cook quickly. Basted with a little butter and some teriyaki sauce, they soften to a deliciously savoury silkiness.
• 2 large parasol caps, stems removed
• 1½ tablespoons teriyaki sauce
• 25g butter, cut into 4 cubes
• 2 nests of dried Chinese egg noodles
• 200g greens, such as kale, broccoli or pak choi• A few drops of toasted sesame oil
FOR THE BROTH
• 800ml good vegetable (or chicken) stock
• 3 slices of root ginger, each about the thickness of a pound coin
• 2 star anise
• 2 tablespoons rice wine or dry sherry
• 4 tablespoons soy sauce
• 2 spring onions
1. Preheat the oven to 200˚C and lightly oil a baking tray.
2. Clean the parasol caps carefully using a pastry or mushroom brush. Take extra care around the gills, which are quite fragile. Lay the caps gill-side up on the baking sheet and brush with half the teriyaki sauce. Put a cube of butter over each of the stem holes and set the mushrooms aside.
3. Put the chicken stock, ginger, star anise, rice wine and soy sauce in a large pan and bring to the boil. Slice the white part of the spring onions thinly (keep the green part for garnish) and add to the broth. Simmer while you cook the greens and noodles.
4. Bring another pan of water to the boil and add a little salt. Cook your greens very briefly, until just tender and bright green. Lift them out of the pan with tongs or a slotted spoon and plunge them into cold water to retain their colour.
5. Drop the noodles into the boiling water and cook for 4 minutes (or according to the pack instructions). Once they are cooked, drain them and rinse with cold water.
6. When the greens and noodles are ready, put the mushrooms into the preheated oven. Cook for 5 minutes, then turn the mushrooms over, brush the tops of the caps with the remaining teriyaki sauce, baste with any pan juices and put the remaining pieces of butter on top. Return to the oven for 5 minutes or until the mushrooms are soft.
7. Remove the ginger and star anise from the simmering stock. Add the noodles and greens to the stock to warm through for a couple of minutes. Lift the mushrooms to a board and cut into thick slices. Divide the noodles and greens between 2 large deep bowls, top each with a sliced mushroom, then pour over the broth. Slice the green part of the spring onion finely, and scatter over. Shake over a drop or so of sesame oil to each bowl (it can be very overpowering, so go sparingly) and serve.
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