Asian Mushroom-Noodle Soup

Asian mushroom noodle soup

Comforting and quick, this simple soup abounds with mushrooms and noodles, along with a few minimally cooked vegetables. 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  noodles
  • 32-ounce carton vegetable broth
  • 8 ounces white, cremini, or shiitake mushrooms, cleaned, stemmed and sliced (use a combination if desired)
  • 1 teaspoon grated fresh ginger or to taste
  • 1 cup fresh or frozen green peas
  • 2 cups thinly shredded dark green lettuce or spinach
  • 1/2 cup grated or matchstick-cut carrots
  • 3 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 for 10 minutes. Stir in the peas, lettuce, carrots, and scallions. Season with soy sauce and pepper.

Add a bit more water if the soup is too dense. Heat just until piping hot, then remove from the heat. Serve at once.


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