• Mushroom Noodle Soup

    By Jeri Mobley-Arias

    Hi–how's it going? Are you working on your 8th puzzle yet? I have another soup recipe for you and this one does not disappoint.

    • Simple-to-make soup with umami-packed flavor. The secret to getting the rich and hearty flavors from the broth are earned by adding shiitake mushroom stock and browning the 'shrooms–yielding a batch of flavorsome goodness.

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  • Mushroom Noodle Soup

    By Jeri Mobley-Arias

    Hi–how's it going? Are you working on your 8th puzzle yet? I have another soup recipe for you and this one does not disappoint.

    • Total Time:
      1 hour 15 minutes
    • Servings:
      2-3

    Ingredients

    • 2 tablespoons ghee or avocado oil
    • 6 garlic cloves, thinly sliced
    • 1 medium onion, halved and thinly sliced
    • ½ teaspoon dried chili flakes
    • 15 dried shiitake mushroom caps(save 1 cup of stock)
    • ¾ pound mixed mushrooms; oyster, cremini
    • ⅓ cup low-sodium soy sauce
    • ¼ cup rice vinegar
    • 1 tablespoon fish sauce
    • 7 cups of chicken or vegetable broth
    • 8 ounces soba noodles

    For Serving

    • ½ cup cilantro, chopped
    • sesame seeds and sesame oil
    • fish sauce for drizzle-drizzle

    Instructions

    1. Before you get cookin', rehydrate shiitake mushrooms for 30 mins. To do so, add them to a bowl, add hot water, and cover bowl. Reserve the stock for later use.
    2. Heat oil in a large pot or dutch oven over medium heat. Add onions and garlic. Stir occasionally until mixture turns a golden brown. Add mushrooms, chili flakes and pepper.
    3. Cook until mushrooms have softened and browned (10-12 minutes).
    4. Add soy sauce, rice vinegar, fish sauce, shiitake stock and chicken stock. Bring it to a boil and reduce to a simmer. Cook for an additional 20 mins.
    5. Taste the broth and add more soy sauce, fish sauce and pepper if needed.
    6. In a separate large pot, cook the soba noodles in salted boiling water for 4-5 minutes or as directed on the package.
    7. Once noodles have finished cooking, drain and divide among 2-3 bowls. Ladle mushroom broth over noodles and top with cilantro, sesame seeds, sesame oil, and a whisper of fish sauce. Slurp!
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