Serves 4

3 cups cremini mushrooms, sliced
2 cloves garlic, sliced
2 teaspoons ginger, chopped
2 tablespoons canola oil
4 cups stock, chicken or vegetable
1 tablespoon soy sauce
1 cup fiddleheads, blanched
2 cups noodles, rice, udon or your favourite
½ lb Chinese BBQ pork, sliced
2 scallions, thinly sliced

In a pot over medium-high heat, add canola oil and heat until thin wisps of smoke are seen. Add mushrooms and let sit undisturbed 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 12-15 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.