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 servings

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

Noodles (whole wheat)
Bouillon (mushroom)
Chestnut mushrooms
Sugar snaps (frozen)
Canned corn
Bean sprouts
Spring onions

4 TBL sp
60 g
4 cloves

Soy sauce


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. Cut mushrooms into slices
  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. Cut spring onions into rings


20 min

Make bouillon

pan 2

Sauté garlic, ginger and mushrooms

medium/high heat ~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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