Mushroom Noodle Soup
Spicy mushroom noodle soup with egg noodles, garlic, and ginger. Quick, healthy, and delicious Asian-style soup.
Servings: 4
Calories: 168kcal
Ingredients
- 1 red onion
- 1 carrot
- 1 small leek
- 1 small red bell pepper
- 1 tablespoon oil
- 9 oz mushrooms
- 2 teaspoons garlic-ginger paste
- 6 ½ cups vegetable broth
- ½-1 teaspoon sambal oelek to taste
- 1 tablespoon hoisin sauce
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 3.5 oz egg noodles
- 1-2 thin scallions
- 2 tablespoons chopped chives
- 2 tablespoons chopped parsley
Instructions
- Prepare vegetables: Chop the onion finely and set aside. Slice the carrot, cut the leek into thin rings, and the red bell pepper into small strips.
- Saute: Heat the oil in a soup pot and fry the onion until translucent. Add the chopped vegetables and cook, stirring for about 3 minutes.
- Slice the mushrooms while the vegetables cook.
- Simmer: 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.
- Noodles: 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.
- Toppings: Slice the scallions thinly and add them to the soup together with the chopped chives and parsley. Serve immediately.
Nutrition
Serving: 1/4 of the soup | Calories: 168kcal | Carbohydrates: 26g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 2073mg | Fiber: 4g | Sugar: 9g