Mushroom Noodle Soup | THE RECIPE SERVES : 2 | PREPARATION TIME 5 MINUTES | COOKING TIME 10 MINUTES 

Chinese Mushroom Noodles in Soup: A Comforting and Nutritious Delight 

 

Chinese cuisine has a rich history and a variety of flavors and textures that delight the palate. One such dish that is popular among many Chinese food lovers is mushroom noodles in soup. This dish is a delicious combination of tender noodles, umami-rich mushrooms, and a flavorful broth that warms the soul. In this blog, we will explore the origins of this dish, its nutritional benefits, and how to prepare it at home. 

 

Origins of Mushroom Noodles in Soup 

 

Mushroom noodles in soup is a popular dish in Chinese cuisine, and its origins can be traced back to the northern regions of China, where noodles and mushrooms are staple ingredients. In Chinese culture, mushrooms are considered a symbol of longevity and good health, and they are often used in traditional medicine for their medicinal properties. Chinese mushrooms, such as shiitake, enoki, and wood ear mushrooms, are popular in this dish and are known for their rich umami flavor. 

 

Nutritional Benefits of Mushroom Noodles in Soup 

 

Mushroom noodles in soup is a nutritious dish that is packed with vitamins, minerals, and other essential nutrients. The broth is made with a variety of ingredients, such as garlic, ginger, and scallions, which have anti-inflammatory and immune-boosting properties. The mushrooms used in this dish are also a great source of antioxidants, vitamins B and D, and minerals like potassium and copper. The noodles used in this dish are typically made from wheat flour, which is a good source of carbohydrates and fiber. 

Method 

Place the dried noodle nests into a large bowl and cover with boiling water, allow to soak for 3 minutes, drain and set to one side. 

 

In a medium sized saucepan add the vegetable stock and bring to the boil. Next add the mushrooms along with the stir fry sauce, sugar and white pepper. Bring back to the boil and then turn down to a low simmer for 1 minute, check seasoning, add salt and a bit more white pepper if needed. Arrange noodles into 2 bowls (4 bowls if this is a starter), pour over soup, and finally sprinkle with spring onions. 

 

Recipe from my Chinese Takeaway in 5 Cookbook