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Spicy Mushroom and Choy Sum Udon Noodle Soup

Spicy Mushroom and Choy Sum Udon Noodle Soup
Serves: Ready In:


  • 2 litres reduced-salt chicken or vegetable stock 
  • 1/4 cup oyster sauce 
  • 1 tablespoon brown sugar 
  • 2 small red chillies, halved, deseeded, finely chopped 
  • 600g fresh udon noodles 
  • 200g Swiss brown button mushrooms, thickly sliced 
  • 1 bunch baby choy sum, trimmed, cut into 6cm pieces (see note) 
  • 200g firm tofu, drained, cut into 1cm cubes 
  • shredded green onions, to serve


  1. Combine stock, oyster sauce, sugar and chillies in a large saucepan. Cover and bring to the boil over medium-high heat. 
  2. Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water. Stand for 2 to 3 minutes or until noodles soften. Drain. Separate noodles with a fork. Divide noodles between serving bowls. 
  3. Add mushrooms to stock mixture. Cover and cook for 1 minute. Add choy sum. Cook, uncovered, for 1 to 2 minutes or until bright green. Stir in tofu. Ladle soup over noodles. Top with green onions and serve.

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