Let’s Make a 10 Minute Mushroom Noodle Soup
This vegan friendly recipe only takes 10 minutes to make, made with dried mushrooms and noodles. If you’re looking for a simple week night meal, this recipe is a one to save.
What’s in the recipe?
Dried Mushrooms- Using dried porcini mushrooms to get a natural kick of umami. Rehydrate them by adding warm water, this will make a really rich base for the soup sauce.
Ginger – This is a key ingredient, it’s fragrant and has a slight heat to it.
Garlic- If you don’t have fresh garlic cloves, make sure to substitute for dried garlic.
Udon Noodles- These noodles are silky and perfect for soups. They take just a few minutes to heat up and are perfect to pack out a soup.
Heat the mushrooms- To rehydrate the dried mushrooms, add them to a bowl with warm water before adding to a pan and bringing to a boil.
Heat the oil- You want the sesame oil to be piping hot so it’ll cook off the rawness of the garlic and ginger. You can opt to just fry these ingredients in the pan, but I love the dramatic affect of the sizzle.
Garnish- This recipe wouldn’t be complete without garnishing the noodles. Loads of sesame seeds, spring onion, sriracha mayo and lime squeezed over the top.
Why not try:
10 Minute Instant Noodle Recipe
10 Minute Mushroom Noodle Soup
- 30 g dried mushrooms porcini
- 1 tbsp soy sauce sub for tamari
- 800 ml hot water
- 1 tbsp ginger finely chopped
- 3 cloves garlic finely chopped
- 2 spring onion finely chopped
- 1 tsp chilli flakes
- 2 tbsp sesame oil
- 1 tbsp sesame seeds
- 200 g udon noodles
- 2 tbsp sriracha mayo
- Start by adding the dried mushrooms to a large bowl and soak whilst chopping the ginger, garlic, and spring onion, then place into a small mixing bowl (save a few bits of chopped spring onion to garnish at the end)
- Heat the sesame oil in a pan until hot then pour over the bowl of ginger, garlic, spring onion and chilli flakes so it instantly cooks off the raw ingredients
- Add the small bowl of ingredients back into the pan, then pour in the porcini mushrooms and stock, add the soy sauce, udon noodles and continue to heat for a few minutes until the noodles are cooked, serve up with the leftover spring onion, scatter of sesame seeds and sriracha