Asian Mushroom Noodle Soup

Posted by: on Jan 17, 2009 | 5 Comments

I have been mushroom obsessed lately. I love pretty much every kind of mushroom, but lately shitakes have been particularly appealing to me. They can be a bit expensive but I find that I don’t really need that many of them to add a lot of flavor, especially in soup. I had never cooked maitake mushrooms before, and I added one to this soup as well. The flavor may have been too delicate to taste it distinctly with the woodsy shitakes. Next time, I may try it on its own in a delicate broth. This soup cooks very quickly and is great for a weekend lunch.

1 maitake mushroom
½ cup sliced shitake mushroom caps
2 cups sliced cremini mushrooms
2 chopped cloves of garlic
1 tsp fresh ginger
1 cup sliced carrots
1 cup sliced celery
1 tsp dark sesame oil
1 tbsp soy sauce
2 tsp honey
½ tsp ground pepper
1 pinch of red pepper flakes
2 quarts chicken stock
2 bundles of long Chinese egg noodles (they usually come in a package of 4)
1 tbsp chopped fresh flat leaf parsley

Saute the mushroom in about a tablespoon of olive oil over medium heat. The mushrooms will shrink up considerably. Stir in the garlic and ginger and cook for about a minute. Pour the chicken broth over the mushrooms and bring to a boil. Add the celery, carrots, sesame oil, soy sauce, pepper and honey. Return to a boil and add the noodles. Cook until the noodles are soft and taste for salt.



  1. Sri
    January 18, 2009

    This looks absolutely delicious!

  2. kat
    January 18, 2009

    That looks like a satisfying soup

  3. Lorraine @NotQuiteNigella
    January 20, 2009

    I love mushrooms too! I must seek out these maitake mushrooms-I’ve never heard of them before so I am intrigued!

  4. Tartelette
    January 28, 2009

    Made this last night and it was delicious!! So good we almost polished it off! Thanks for the recipe!

  5. Jillian
    January 28, 2009

    I am so glad you liked it Tartelette!!

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