Fiddleheads are a fleeting springtime delicacy. Why not add them to all your dishes, including this mushroom broth with noodles.
Ingredients
- 3 cups mushrooms, sliced, such as cremini, enoki, oyster
- 2 cloves garlic, sliced
- 2 teaspoons ginger, chopped
- 2 tablespoons canola oil
- 4 cups stock, vegetable, mushroom or chicken
- 1 tablespoon soy sauce
- 1 cup fiddleheads, blanched
- 2 cups noodles, udon, rice or your favourite
- 1/2 pound Chinese BBQ pork, sliced
- 2 scallions, thinly sliced
Instructions
In a pot over medium-high heat, add canola oil and heat until thin wisps of smoke are seen. Add mushrooms and let sit undis- turbed until they start to brown. Add garlic and ginger. Stir lightly and cook for another minute until the garlic and ginger have softened. Add stock and turn heat down to a low. Simmer for 12 to 15 minutes. Add soy sauce. Remove from heat and pour through a strainer or sieve. Reserve mushrooms for later. Return stock to low heat.
While the mushroom stock is simmering, cook rice or udon noodles as per instructions. Reserve.
To serve, separate cooked noodles, BBQ pork and fiddleheads evenly into bowls. Add warm mushroom broth to cover ingredients. Add some of the previously cooked mushrooms to the bowl and sprinkle with scallions. You can add chilli paste or soy sauce to taste.
