Asian Noodle Soup with a Myriad of Mushrooms and Lo

Name: Asian Noodle Soup with a Myriad of Mushrooms and Lots of Scallions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 recipe Asian Mushroom Broth (page 15), with trimmed shiitake mushrooms; 2 teaspoons dark sesame oil; 1 clove garlic, minced; 4 scallions, white and green parts, sliced; 6 to 8 ounces fresh mushrooms, any variety, cleaned and sliced; One 15-ounce can Asian mushrooms, such as straw, abalone, or oyster mushrooms (leave straw mushrooms whole; coarsely chop abalone or oyster), undrained; One 6-ounce can sliced water chestnuts, undrained; 1 tablespoon rice vinegar; 1 tablespoon cornstarch; 3 to 4 ounces rice-stick noodles; Reduced-sodium soy sauce to taste; Freshly ground pepper to taste

Servings: persons

1 recipe Asian Mushroom Broth (page 15), with trimmed shiitake mushrooms
2 teaspoons dark sesame oil
1 clove garlic, minced
4 scallions, white and green parts, sliced
6 to 8 ounces fresh mushrooms, any variety, cleaned and sliced
One 15-ounce can Asian mushrooms, such as straw, abalone, or oyster mushrooms (leave straw mushrooms whole; coarsely chop abalone or oyster), undrained
One 6-ounce can sliced water chestnuts, undrained
1 tablespoon rice vinegar
1 tablespoon cornstarch
3 to 4 ounces rice-stick noodles
Reduced-sodium soy sauce to taste
Freshly ground pepper to taste

1
Prepare the broth according to the recipe.
2
Heat the oil in a soup pot, then add the garlic and white parts of the scallions and saute over medium-low heat for 2 or 3 minutes.
3
Add the broth, green parts of the scallions, fresh mushrooms, canned mushrooms with liquid, water chestnuts with liquid, and rice vinegar.
4
Bring to a rapid simmer, then lower the heat.
5
Cover and simmer gently for 10 minutes.
6
Dissolve the cornstarch in just enough water to make it pourable, and stir into the soup.
7
Break up the rice-stick noodles and add them to the soup.
8
Simmer for 5 minutes, or until the noodles are al dente.
9
Season with soy sauce and pepper, and adjust the consistency with water if the soup is too dense.
10
Serve at once.
11
Per serving:
12
Calories: 154
13
Total fat: 4g
14
Protein: 4g
15
Fiber: 4g
16
Carbohydrate: 28g
17
Cholesterol: 0mg
18
Sodium: 600mg

355

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 recipe Asian Mushroom Broth (page 15), with trimmed shiitake mushrooms, 2 teaspoons dark sesame oil, 1 clove garlic, minced, 4 scallions, white and green parts, sliced, and more.

Yes, Asian Noodle Soup with a Myriad of Mushrooms and Lots of Scallions falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asian Noodle Soup with a Myriad of Mushrooms and Lots of Scallions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions