Soups

Asian Mushroom Noodle Soup

93

I have been cooking with a alot of mushrooms lately. I love pretty much every kind of mushroom, but shitakes have been particularly appealing to me. They can be a bit expensive but I find that I don’t really need that many of them to add a lot of flavor, especially in soup. I had never cooked maitake mushrooms before, and I added one to this soup as well. The flavor may have been too delicate to taste it distinctly with the woodsy shitakes. Next time, I may try it on its own in a delicate broth

8
1 maitake mushroom
½ cup sliced shitake mushroom caps
2 cups sliced cremini mushrooms
2 chopped cloves of garlic
1 tsp fresh ginger
1 cup sliced carrots
1 cup sliced celery
1 tsp dark sesame oil
1 tbsp soy sauce
2 tsp honey
½ tsp ground pepper
1 pinch of red pepper flakes
2 quarts chicken stock
2 bundles of long Chinese egg noodles (they usually come in a package of 4)
1 tbsp chopped fresh flat leaf parsley
Saute the mushroom in about a tablespoon of olive oil over medium heat. The mushrooms will shrink up considerably. Stir in the garlic and ginger and cook for about a minute. Pour the chicken broth over the mushrooms and bring to a boil. Add the celery, carrots, sesame oil, soy sauce, pepper and honey. Return to a boil and add the noodles. Cook until the noodles are soft and taste for salt.
Nutritions

Calories
150

Sodium
496mg
20% DV

Fat
3g
5% DV

Protein
9g
18% DV

Carbs
20g
7% DV

Fiber
4g
16% DV