Spicy Noodle Soup with Mushrooms and Herbs
A rich and satisfying noodle bowl
Prep Time10 mins
Cook Time35 mins
- 1 TB canola or olive oil
- 1 garlic clove thinly sliced
- ½ shallot thinly sliced
- salt and pepper
- ½ lb mushrooms cremini, shitake, oyster, maitake, cut or torn into bite-sized pieces
- ¼ tsp red pepper flakes
- 1/8 cup low-sodium soy sauce
- 1 TB rice wine vinegar
- 2 cups water
- 2 oz noodles such as udon, soba, rice or spaghetti
- ½ cup fresh herbs cilantro, mint, chives, parsley or a mix, for serving
Heat oil in a medium-sized pot over medium heat. Add garlic and shallot and season with a little salt and pepper. Cook, stirring occasionally, for 3-4 minutes, until the shallots are golden brown.
Add the mushrooms and red pepper flakes and a little more salt and pepper. Cook, stirring occasionally, for 10-15 minutes. The mushrooms will release most of their water and turn a deep golden brown.
Add soy sauce, rice wine vinegar and 2 cups of water. Heat to a simmer and season with salt and pepper. Simmer for 15-20 minutes. The broth should taste good enough to drink (if you want to adjust flavors to your personal taste, do so now by adding a little more soy sauce and/or vinegar).
In a separate pot, cook the noodles according to the package direction until al dente. Transfer the noodles into the broth to finish cooking for a minute or two.
Serve in bowls with the herbs. Add additional red pepper flakes as desired.
Optional: Dress your bowl with sesame seeds and/or sesame oil, as desired.
Calories: 215kcal | Carbohydrates: 29g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Sodium: 565mg | Potassium: 556mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1340IU | Vitamin C: 23.3mg | Calcium: 34mg | Iron: 2.2mg