Mushroom Noodle Soup

Mushroom Noodle Soup is a comforting and flavorful vegan dish that brings the umami taste of mushrooms together with tender noodles in a fragrant broth. Perfect for a quick meal, this soup is both nourishing and satisfying.

Ingredients

• Dried shiitake mushrooms - 30 grams
• Fresh button mushrooms - 100 grams, sliced
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, grated
• Vegetable broth - 600 ml
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Rice noodles - 100 grams
• Green onions - 2, sliced
• Fresh cilantro - a handful, chopped
• Red chili flakes - 1/4 teaspoon (optional)
• Salt - to taste

Steps

1. Soak the dried shiitake mushrooms in warm water for 20 minutes until rehydrated. Drain and slice them.
2. In a pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant (about 1 minute).
3. Add the sliced fresh button mushrooms and rehydrated shiitake mushrooms to the pot. Cook for about 5 minutes until the mushrooms are soft.
4. Pour in the vegetable broth and soy sauce, and bring to a simmer. Let it cook for 10 minutes to allow the flavors to meld.
5. While the broth is simmering, cook the rice noodles according to package instructions. Drain and set aside.
6. Add the cooked noodles to the soup, stirring to combine. Season with salt and red chili flakes if using.
7. Ladle the soup into bowls and garnish with sliced green onions and chopped cilantro before serving.

Nutrition

• Calories: 300
• Protein: 9 g
• Carbs: 45 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.6 L

Health Benefits

• Rich in antioxidants from mushrooms that may support immune health.
• High in fiber, promoting digestive health and satiety.

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