Where Is My Spoon Recipes Soup Mushroom Noodle Soup

Mushroom Noodle Soup

by Adina 27/10/2020 6 comments

spicy mushroom noodles soup with herbs served in a white bowl
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Last Updated on 28/10/2020 by Adina

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

Quick and Spicy Mushroom Egg Noodle 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.

Quick and Spicy Mushroom Egg Noodle Soup

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.
Quick and Spicy Mushroom Egg Noodle Soup

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

mushroom noodle soup sprinkled with herbs in a white bowl

Mushroom Noodle Soup

Yield: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

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

Ingredients

  • 1 red onion
  • 1 carrot
  • 1 small leek
  • 1 small red bell pepper
  • 1 tablespoon oil
  • 250 g/ 8.8 oz mushrooms
  • 2 teaspoons garlic-ginger paste
  • 1,5 l/ 6 ½ cups vegetable broth
  • ½ – 1 teaspoon sambal oelek, to taste
  • 1 tablespoon hoisin sauce
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 100 g/ 3.5 oz egg noodles
  • 1 or 2 thin scallions
  • 2 tablespoons chopped chives
  • 2 tablespoons chopped parsley

Instructions

  1. Chop the onion finely and set aside.
  2. Slice the carrot, cut the leek into thin rings and the red bell pepper into small strips.
  3. Heat the oil in a soup pot and fry the onion until translucent. Add the chopped vegetables and cook, stirring for about 3 minutes.
  4. In the meantime slice the mushrooms.
  5. Add the garlic-ginger paste to the soup, stir well, then add the vegetable broth, sliced mushrooms, and sambal oelek. Simmer for about 7 minutes.
  6. Add the hoisin, fish, and soy sauce, and noodles to the pot. Cook the noodles in the soup according to the packet's instructions or until done to your liking. In my case, the noodles had to be cooked for 4 minutes.
  7. Slice the scallions thinly and add them to the soup together with the chopped chives and parsley. Serve immediately.
Nutrition Information:
Yield: 4 Serving Size: 1/4 of the soup
Amount Per Serving: Calories: 168Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 2073mgCarbohydrates: 26gFiber: 4gSugar: 9gProtein: 6g

Nutritional information is not always accurate.

6 comments
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6 comments

Karen (Back Road Journal) 02/01/2018 - 21:47

This sounds delicious with all the good seasonings you have added to the soup.

Reply
Adina 03/01/2018 - 09:27

Thank you, Karen.

Reply
allie 02/01/2018 - 23:05

Hi Adina – I am with you about the New Year’s resolutions. I used to make big pages of resolutions and was always so disappointed in myself. It’s all about moderation, and after the holidays, I need a little more moderation, for sure! 🙂 Your soup looks superb. I like the spicy. Sounds delicious. I do not have the garlic ginger paste on hand but I know it must add wonderful flavor. What a delicious way to start 2018! XO

Reply
Adina 03/01/2018 - 09:29

Hi Allie. Happy New Year! I bought the garlic ginger paste in an Asian shop, far away from here, it is a wonderful condiment, I love adding it to soups and curries.

Reply
mjskitchen 04/01/2018 - 03:48

What a fabulous soup! Love the combination of vegetables and egg noodles are my favorite! Can’t wait to see the other soups you share. Happy 2018!

Reply
mjskitchen 28/10/2020 - 00:31

We’re on a soup binge right now, especially vegetables soups with noodles or rice. This looks perfect and I do love egg noodles.

Reply

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