Recipe

Mushroom Noodle Soup

Every Week We Deliver Everything You Need To Cook Amazing Meals

Mushroom Noodle Soup

An Asian soup with egg noodles, mushrooms and corn, topped with fresh coriander and spring onions.




Ingredients to serve 2

  • 1 litre x boiling water
  • ½ x onion – peel & chop finely
  • 1 tbsp x vegetable stock fonds
  • 1 clove x garlic – peel, grate finely & chop
  • 10g x fresh ginger – peel & chop finely
  • 150g x egg noodles
  • 1 x corn on the cob – cut off kernals
  • 1 x spring onions – slice thinly at an angle
  • 125g x button mushrooms – dice, including stalks
  • 1 tsp x soya sauce
  • ½ x chilli – deseed & chop finely
  • 3g x coriander – remove stalks
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)

Ingredients to serve 4

  • 2 litres x boiling water
  • 1 x onion – peel & chop finely
  • 2 tbsp x vegetable stock fonds
  • 2 cloves x garlic – peel, grate finely & chop
  • 20g x fresh ginger – peel & chop finely
  • 300g x egg noodles
  • 2 x corn on the cob – cut off kernals
  • 2 x spring onions – slice thinly at an angle
  • 250g x button mushrooms – dice, including stalks
  • 2 tsp x soya sauce
  • 1 x chilli – deseed & chop finely
  • 5g x coriander – remove stalks
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)

Method

Step 1

Preparation: Prepare all the ingredients as indicated above. Boil the kettle.

Step 2

Noodle soup: Heat a little olive oil in a large saucepan over a medium-high heat. Add the onion and sauté with a little salt for 5 minutes. Add the ginger, garlic and chilli (optional) and cook for 1 minute. Add the mushrooms and corn and sauté for another 3-5 minutes. Add the soya sauce, vegetable stock fonds, water and egg noodles and simmer until the noodles are cooked – 15 minutes. Season with salt and pepper to taste.

Step 3

Serve the soup in a bowl topped with coriander and spring onions.