Mushroom Vegetarian Noodle Soup
A refreshing vegetarian noodle soup featuring a rich umami mushroom broth, thick noodles, and a golden fried egg. Quick to make and deeply comforting.
When you want to step away from heavy meat dishes, this wholesome mushroom noodle soup offers a deeply nourishing alternative. By extracting the concentrated essence from fresh and rehydrated mushrooms with aromatics, it builds a remarkably rich broth without any meat. Finished with seaweed, sesame seeds, and a golden fried egg, it is a comforting bowl full of texture and flavor.
Ingredients
- 200 g noodles
- 1 egg
- 150 g assorted fresh mushrooms
- 30 g dried mushrooms
- 2 cloves garlic
- 2 stalks scallions
- 2 tbsp light soy sauce
- 1 tsp salt
- 1 tbsp cooking oil
- to taste dried seaweed
- 1 tsp white sesame seeds
- optional chili pepper oil
Instructions
- 1Fry the egg
Crack an egg directly into a pan heated with oil and fry it until cooked to your liking.
Tip: Leave the residual oil in the pan after removing the egg to build flavor for the next step. - 2Sauté aromatics
Add minced garlic and scallions directly into the remaining oil from the egg without washing the pan, and stir-fry until fragrant.
Tip: Keep the heat at medium to avoid burning the garlic. - 3Add fresh mushrooms
Toss assorted fresh mushrooms into the fragrant aromatics and stir-fry them until they begin to release their juices.
Tip: Letting the mushrooms release their natural juices creates a rich and concentrated essence for the soup base. - 4Add rehydrated mushrooms
Incorporate previously soaked mushrooms into the pan alongside the fresh mushrooms, mixing everything thoroughly.
Tip: Ensure the soaked mushrooms are well-drained if necessary, but keep the soaking liquid aside for the broth. - 5Season the mushrooms
Pour in a couple of circles of light soy sauce and add a spoonful of salt to allow the flavors to combine with the oil and mushrooms.
Tip: Seasoning the mushrooms early helps draw out more flavor before adding the liquid. - 6Pour in mushroom liquid
Pour the reserved mushroom soaking water into the pan, bring the mixture to a boil, and let it simmer for 10 minutes.
Tip: The mushroom soaking water adds an incredible depth of umami flavor to the broth. - 7Simmer the mushroom soup
Pour the mushroom soaking water into the pot with the stir-fried mushrooms, add light soy sauce and a spoonful of salt, bring to a boil, and let it simmer for 10 minutes to fully develop a rich and savory broth.
Tip: Simmering allows the natural flavors of the assorted mushrooms and seasonings to blend thoroughly into the broth. - 8Rinse the boiled noodles
Boil your choice of noodles separately until cooked, then transfer them to a strainer and rinse them thoroughly in cool water to stop the cooking process and improve their texture.
Tip: Rinsing the cooked noodles in cool water removes excess surface starch and keeps them chewy. - 9Prepare the serving bowl
Line the bottom of your serving bowl with dried seaweed and white sesame seeds to create a flavorful bed for the noodles.
Tip: Adding the seaweed and sesame seeds at the base ensures they infuse with flavor when the hot soup is poured over them. - 10Assemble the noodles
Take the rinsed noodles and place them neatly into the serving bowl directly on top of the prepared layer of seaweed and white sesame seeds.
Tip: Arrange the noodles neatly to make the final dish look appetizing and well-structured. - 11Pour the rich mushroom soup
Carefully pour the hot, flavorful mushroom soup along with the tender mushrooms directly over the noodles in the bowl.
Tip: Pouring the hot soup over the noodles ensures everything is heated through and the flavors meld together.
