Mushroom noodle soup
A rice noodle soup with shiitake mushrooms, spinach and ginger.
Active time20 min
Cooking15 min
Total30 min
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Ingredients
- 200 g fresh shiitake mushrooms
- 150 g spinach
- 10 g ginger
- 30 g spring onion
- 1200 ml vegetable stock
- 200 g dried rice noodles
- 40 ml soy sauce
Preparation
Clean the shiitake mushrooms, remove the tough stalks and thinly slice the caps. Wash the spinach and spring onion. Peel the ginger and cut it into thin slices, then finely slice the onion.
200 g fresh shiitake mushrooms150 g spinach10 g ginger30 g spring onion- knife
- chopping board
Bring the stock to a simmer with the ginger, mushrooms and soy sauce. Cook for 10 minutes.
1200 ml vegetable stock40 ml soy sauce- saucepan
Add the rice noodles and cook according to the packet instructions, for about 4 minutes. Add the spinach for the final 2 minutes. Divide the soup between bowls and sprinkle with spring onion.
200 g dried rice noodles- saucepan
- ladle
- bowls
Allergens
- Celery
- Gluten
- Soy
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration