Asian Mushroom-Noodle Soup

Comforting and quick, this simple soup abounds with mushrooms and noodles. A trip to an Asian market to find exotic noodles is no longer necessary. Most well-stocked supermarkets feature an array of imported noodles in the Asian foods section.

Serves: 4

  • 4 ounces bean-thread (cellophane) or rice-stick noodles
  • 32-ounce carton vegetable broth
  • 8 to 10 ounces white or cremini mushrooms,
    cleaned and sliced (use pre-sliced if desired)
  • 1 teaspoon grated fresh ginger or to taste
  • 1 cup thawed frozen green peas
  • 3 to 4 scallions, thinly sliced
  • 2 tablespoons soy sauce or tamari, or to taste
  • Freshly ground pepper to taste

Cook the noodles according to package directions. When done, drain the noodles well. Transfer to a cutting board and chop in several directions to shorten.

Meanwhile, combine the broth, mushrooms, and ginger in a large saucepan and bring to a simmer. Cover and simmer until the mushrooms are done, about 10 minutes.

Stir the noodles, peas, and scallions into the broth. Season with soy sauce and pepper. Add a bit more water if the soup is too thick. Heat just until piping hot, then remove from the heat. Serve at once.

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