Name: Noodle soup with oyster mushrooms
Yield: Serves 2
Cuisine: Korean
Ingredients: 1 dried red chilli, thinly sliced; 30 ml/2 tbsp light soy sauce; sesame oil, for drizzling; 80 g/3 oz courgette (zucchini); 4 oyster mushrooms; sesame seeds, to garnish; 2 garlic cloves, crushed; salt and ground white pepper; 100 g/4 oz plain noodles; 50 ml/3 tbsp vegetable oil; 80 g/3 oz Julienne beef; 1 spring onion (scallion), finely chopped; 2 eggs, beaten

Preparation info

Serves
2

Difficulty
Easy

Appears in

Taste of Korea

By Young Jin Song

Published 2011

About

Colloquially known as “marketplace noodles” this dish has long been enjoyed as a quick and simple lunch. The oyster mushrooms give the mild broth an appetizing richness, while the noodles have a hint of beef and a dash of chilli. Serve the soup with an accompaniment of radish kimchi and a bowl of steamed rice.