30 min

Mushroom Ginger Noodle Soup

Noodle soup traditionally takes a long time to get a broth from vegetables or meat. However, our recipe speeds up the process to maximum flavor by sautéing. Adding plenty crunchy veggies results in a nice combination of a salty soup with fresh toppings.

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4 Portionen

250 g
1.5 L
250 g
375 g
400 g
150 g
125 g

Noodles (whole wheat)
Gemüsebrühe (Pilz)
Zuckerschoten (tiefgekühlt)
Mais aus der Dose
Bean sprouts

4 EL
60 g
4 Zehen



Can't find frozen sugar snaps? Choose frozen green beans instead. Add them directly with the bouillon as they have a slightly longer cooking time.

Make it a dinner party🎉

Marinate the tofu in soy sauce (and some chilli powder to taste) a few hours before cooking.


10 min

  1. Mince garlic and ginger
  2. Kastanienpilze in Scheiben schneiden
  3. Cut tofu into 1 cm cubes, place them on paper towel and put paper towel on top, press with your hands to squeeze out the water
  4. Frühlingszwiebeln in Ringe schneiden


20 min

Gemüsebrühe zubereiten

pan 2

Sauté garlic, ginger and mushrooms

auf mittlerer/hohen Hitze ~3 Min

Add bouillon and bring to a boil

pan 1b

In the meantime, sauté tofu in oil and half of the soy sauce

keep turning regularly ~8 min

pan 2

Add noodles, sugar snaps and other half of soy sauce to bouillon

cook ~5 min

pan 1b

Add bean sprouts and corn

drain corn before adding, medium/high heat ~2 min

Serve noodle soup with tofu mix and spring onion

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