mushroom noodle soup

This udon noodle soup with mushrooms and bok choy is a delicious and easy dinner recipe.

Udon Noodle Soup

vegetable stock

rice vinegar

soy sauce

sesame oil

inch of ginger, minced

mushrooms,

udon noodles

baby bok

chili garlic sauce

In a large pot, bring the stock, vinegar,...

In a large pot, bring the stock, vinegar, soy sauce, sesame oil, and ginger to a boil. 

Reduce to a simmer and add the mushrooms....

Reduce to a simmer and add the mushrooms. Let them gently boil for five minutes. 

Add the noodles and boil for another four...

Add the noodles and boil for another four minutes (or time according to package directions). 

Remove the pot from heat and add the...

Remove the pot from heat and add the bok choy. Cover and allow bok choy to wilt for one to two minutes.

Ladle into bowls and serve immediately. Serve with...

Ladle into bowls and serve immediately. Serve with chili garlic sauce or sliced chilis if desired. 

This vegan mushroom noodle soup, inspired by Buddhist cooking, is made with three kinds of mushrooms for the most deliciously potent broth. 

Mushroom Noodle Soup

mushrooms

wood ear mushrooms

neutral oil

ginger ((⅛-inch/3mm thick, 2-inches/5cm long, smashed))

garlic

white fermented bean curd ((about 2 tablespoons))

salt

scallions ((cut in half))

carrot

kelp

Salt ((to taste))

lump rock sugar ((or 2½ teaspoons granulated sugar))

Shaoxing wine

white pepper

cornstarch

Rinse the dried shiitake mushrooms to remove dust and debris. Using about 4 cups of hot water for each, soak the dried shiitake mushrooms and wood ear mushrooms in two separate bowls for at least 2 hours (or soak in cold water overnight). Place a small bowl or plate on top of the mushrooms to keep them submerged.

After soaking, rinse the rehydrated shiitakes and wood ears thoroughly in a colander to wash off any remaining sediment. Squeeze the shiitake mushrooms of any excess water, and reserve their soaking liquid.

Add 1 tablespoon of neutral oil to a large stock pot set over medium heat. Add the ginger and garlic, and fry until they turn golden at the edges, about 1 minute. Add the rehydrated shiitake mushrooms and wood ears. Cook for 5 minutes, stirring occasionally, until fragrant.

Add the fermented bean curd, breaking it up with a wooden spoon. Add 1 teaspoon dark soy sauce, 1 tablespoon light soy sauce, and the salt, along with 3 cups of the reserved mushroom water. Be sure not to pour in any sediment from soaking the mushrooms that may have settled to the bottom of the bowl.

Increase the heat to high. Bring to a boil. Then cover, reduce the heat to medium, and simmer for 30 minutes.

Add an additional 7 cups of water, along with the scallions, carrot, and dried kelp. Bring to a boil. Reduce the heat to medium-low, cover, and simmer for 1 hour.

After 1 hour, turn off the heat. Use a strainer or slotted spoon to fish out the mushrooms from the stock. Set aside in a bowl. Salt the stock to taste.

Make the stock:

In a wok over medium heat, add 1 tablespoon neutral oil and the rock sugar (or regular sugar). Cook until the sugar melts into the oil, making sure it does not burn.

Add the king mushrooms, and stir-fry to coat them in the oil and sugar. Cook for 3-5 minutes, or until the mushrooms are caramelized but still plump.

Increase the heat to high, and add the reserved mushrooms from the stock. Stir-fry to cook off some of the excess moisture from the mushrooms, until they’re slightly blistered.

Add the Shaoxing wine around the perimeter of the wok, along with the 2 tablespoons of light soy sauce, 1 tablespoon dark soy sauce, sesame oil, and white pepper. Stir to combine.

Add 3 cups of water to the mushroom mixture, and bring to a boil. Cover and reduce the heat to medium-low. Simmer the mushrooms for 35-45 minutes, until the sauce is glossy. Stir occasionally, keeping the mushrooms at a low simmer and monitoring water levels to ensure the wok doesn’t dry out.

Finish the mushrooms with the cornstarch slurry, adding a little bit at a time to the center of the mushroom mixture and stirring until the sauce is glossy and thickened. Depending on how much standing liquid you have and your stove’s BTUs, you may not need all of the slurry.

Make the braised mushroom mixture:

To serve, reheat the mushroom stock (be sure to season it to taste with salt), and cook your choice of white wheat noodles in a large pot of water according to package instructions. Divide the noodles among four bowls, ladle over the stock, and then add a scoop of the braised mushrooms to each bowl.

Serve with your favorite chili garlic sauce on the side, if desired.

Assemble the bowls:

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Top 2 mushroom noodle soup recipes from across the web

The most viewed mushroom noodle soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Udon Noodle Soup

Mushroom Noodle Soup

The most viewed mushroom noodle soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine