Mushroom Noodle Soup

Fall is my favorite season and FINALLY it feels like that crisp air is making an appearance. It’s actually been pretty chilly here in Southern California the past couple weeks and weather like this always has me craving one thing: soup.

Fellowship of the Vegetable Mushroom Noodle Soup 4

The cold itself was a good enough excuse to whip up a batch of warm comforting soup but the fact that I acquired some pretty awesome soup bowls from Costco recently just solidified the idea.

Fellowship of the Vegetable Mushroom Noodle Soup 3

I’ve been slightly obsessed with ramen and noodles lately so I decided to go that route. There’s been a package of rice noodles in my pantry staring at me for months so it was time to put them to good use. I wanted to keep this soup simple but flavorful so the ingredient list is pretty short. You can add any veggie you like, it’s a pretty versatile base. Have fun, get creative.

Fellowship of the Vegetable Mushroom Noodle Soup 2

A couple recipe notes:
1. Remove the woody outer layers of the lemongrass and then gently roll them with a rolling pin to loosen up their juices before tossing them in the broth.
2. Definitely cook your noodles separate, otherwise you’ll end up with a starchy broth.

Mushroom Noodle Soup

Fellowship of the Vegetable Mushroon Noodle Soup Featured

By Kylie Bennett Published: November 19, 2015

    Fall is my favorite season and FINALLY it feels like that crisp air is making an appearance. It's actually been pretty chilly here in …

    Ingredients

    Instructions

    1. In large pot heat oil over medium heat. Sauté garlic & ginger for about a minute then add broth & lemongrass. Bring to a boil.
    2. Reduce heat slightly and add mushrooms. Let cook for 15-20 minutes. In the meantime, in a separate pot cook noodles according to package directions.
    3. Once noodles are done, drain & rinse in cold water then scoop into bowls.
    4. Remove lemongrass stalks then spoon hot broth & mushrooms over noodles. Add soy sauce and/or toasted sesame oil to taste. Top with chopped scallions, crushed red pepper. Enjoy while hot.

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