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.

Ingredients
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.

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5 Comments

  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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