14th November 2008

    Chinese Egg Noodle and Shiitake-Ginger Soup

    This strong-flavored soup is adapted from a recipe in Great Bowls of Fire. The original recipe called for ramen-style noodles, but we used chinese egg noodles and it came out great. The shiitakes and mushroom broth make this a shroom-tastic meal for this time of year. Veggie-licious!

    Lisa says:

    I heart mushrooms.

    Chris says:

    And you heart vegetables.

    Lisa says:

    Well now you know why I made this.

    Chris says:

    This is probably the darkest broth we’ve had in a long time.

    Lisa says:

    That’s mostly from the mushroom broth — it was darker than the chicken or veggie broths we usually use.

    Chris says:

    I’m a big fan — and the cornstarch at the end thickened it up nicely. A pretty filling meal!

    Noodle and Shiitake-Ginger Soup
    5 oz chinese egg noodles
    1 tbsp peanut oil
    1/4 lb shiitake mushrooms, sliced
    2 carrots, thinly sliced at an angle
    1 red bell pepper, seeded and sliced into strips
    1 tbsp minced ginger root
    2 cups sliced bok choy leaves
    4 cups mushroom broth
    1 8-oz can sliced water chestnuts, drained
    1/4 lb extra-firm tofu, diced
    3 tbsp soy sauce
    2 tsp sesame oil
    4 tsp Szechuan sauce
    1 1/2 tbsp cornstarch

    Cook the noodles according to the package directions until al dente and set aside.
    In a large saucepan, heat the oil. Add the mushrooms, carrots, bell pepper, and ginger and cook for 7 minutes over medium heat, stirring. Add the bok choy and cook for 3 minutes more. Stir in the broth, water chestnuts, tofu, soy sauce, sesame oil, and Szechuan sauce and bring to a simmer. Cook for 10 minutes over medium heat, stirring occasionally.
    In a small bowl, whisk together the cornstarch and 1 1/2 tbsp cold water. Whisk the mixture into the soup and cook for 3 more minutes over low heat.
    Use tongs to place the noodles in 4 soup bowls. Ladle the soup over the top and serve.

    4 Servings

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    This entry was posted on Friday, November 14th, 2008 at 10:35 pm and is filed under Great Bowls of Fire, Main Dishes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

    There are currently 2 responses to “Chinese Egg Noodle and Shiitake-Ginger Soup”

    1. 1
      On November 17th, 2008,Erik said:

      I am not a huge fan of mushrooms, but when I saw the picture my tummy started rumbling right away! I can’t believe how rich that broth looks!

    2. 2
      On November 26th, 2008,Herbal Remedies Girl said:

      That soup looks delicious. I love mushrooms and I can never find a good soup recipe that includes mushrooms. This looks yummy :)

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