Mushroom Noodle Soup

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.

Effortful Time: 25 mins Total Time: 50 mins Servings: 2-3

You Need

  • 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

Do It

  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!