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!
I heart mushrooms.
And you heart vegetables.
Well now you know why I made this.
This is probably the darkest broth we’ve had in a long time.
That’s mostly from the mushroom broth — it was darker than the chicken or veggie broths we usually use.
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.