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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Ingredients
4 servings
250 g
1.5 L
250 g
375 g
400 g
150 g
125 g
3
Noodles (whole wheat)
Bouillon (mushroom)
Chestnut mushrooms
Tofu
Sugar snaps (frozen)
Canned corn
Bean sprouts
Spring onions
4 TBL sp
60 g
4 cloves
Soy sauce
Ginger
Garlic
Variations
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.
Prep
10 min
- Mince garlic and ginger
- Cut mushrooms into slices
- 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
- Cut spring onions into rings
Cook
20 min
Make bouillon
Sauté garlic, ginger and mushrooms
medium/high heat ~3 min
Add bouillon and bring to a boil
In the meantime, sauté tofu in oil and half of the soy sauce
keep turning regularly ~8 min
Add noodles, sugar snaps and other half of soy sauce to bouillon
cook ~5 min
Add bean sprouts and corn
drain corn before adding, medium/high heat ~2 min
Serve noodle soup with tofu mix and spring onion
