Mushroom Noodle Soup

Spicy mushroom noodle soup with egg noodles, garlic, and ginger. Quick, healthy, and delicious Asian-style soup.

Today’s mushroom noodle soup is a very easy to make, delicious, and totally satisfying little dish with a Chinese touch. It is not an original Chinese recipe, it is something I came up with, but I used some ingredients that could justify calling this soup Chinese.

So, in case you are in the mood for a spicy, healthy, and filling soup, do give this noodle soup with mushrooms and herbs a try.

Ingredients

Vegetables:

• Mushrooms, onions, carrot, leek, peppers, scallions.
• Some herbs like chives and parsley.
• You can add or use other vegetables, like green beans, peas, snow peas.

Spices:

• Garlic-ginger paste, sambal oelek, hoisin sauce, fish sauce.
• You can replace the garlic-ginger paste with each 1 teaspoon grated garlic and ginger.

Noodles:

• Asian-style egg noodles to keep it exotic.
• But if you don’t have them, any kind of noodles would be fine.

How to make?

This is super simple recipe!

• Chop the onion and set aside.
• Chop the vegetables, but keep the mushrooms separated from the rest.
• Heat the oil in a pot. Cook the onions until translucent.
• Add the veggies, except the mushrooms, and cook for about 3 minutes, stirring a few times.
• Add the mushrooms, ginger-garlic paste, sambal oelek, and vegetable broth. Stir well.
• Simmer for about 7 minutes.
• Add all the sauces and the noodles. Cook the noodles as required by the packet’s instructions, mine needed 4 minutes.
• Scatter the chopped scallions and herbs on top and serve immediately.

Can you reheat it?

Of course, but the noodles might absorb much of the liquid if the dish is not served immediately. The mushroom noodle soup will still taste good though, so don’t discard the leftovers.

Other easy soups:

Broccoli Chickpea Soup

Pumpkin and Sweet Potato Soup

Mushroom Soup with Cream Cheese

Turmeric Soup with Noodles

Turkey Meatball and Vegetable Soup