Comforting Mushroom and Glass Noodle Soup

 

What you’ll need:

  • About 4 cups of water
  •  2-4 chicken  or veg stock cubes, low sodium if possible
  • Soya sauce
  • Ginger
  • Garlic
  • Shitake mushrooms (Or any “exotic” mushroom)
  • Whatever veg is in your fridge, cabbage, red onion, green onions, 1 red chilli, some fresh coriander
  • Rice or glass noodles (or any Asian noodle you enjoy)

What to do: 

In a large pot, bring the water to a boil, toss in the stock cubes, grate in some ginger, and add a bit of soya sauce. Lower the heat and bring to a low simmer.

In the pot of broth, throw in the cabbage, the spring onions and the coriander. In a frying pan, add a tiny bit of oil, and fry up the garlic, mushrooms, red chilli, and red onion until everything gets a bit crispy and brown.

Right before you’re ready to eat, throw in the noodles. Make sure you cook the noodles according to the package instructions but generally they should only take a few minutes to soften in the hot water.

Serve the soup in  a bowl and top with the mushrooms, garlic, onions and chilis.

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This entry was posted in Asian, Soups, Uncategorized, Veg, Vegan. Bookmark the permalink.

One Response to Comforting Mushroom and Glass Noodle Soup

  1. Susan says:

    Mel, here’s a tip for you. I know you call this a “salty” soup but if you switch from the chicken cubes (which is basically salt & very little chicken flavour) to the low-sodium prepared soups in tetra packs, you may discover they taste way better! I don’t know if you have Campbell’s there, but it’s quite good. If not, you may have to experiment a bit.

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