Chinese Noodle Mushroom Soup Recipes

CHINESE MUSHROOM NOODLE SOUP

Chinese Mushroom Noodle Soup image

Who needs takeout with this wonderful Chinese Mushroom Noodle Soup recipe.

Provided by Erren Hart

Categories Main

Time 35m

Number Of Ingredients 7

Ingredients

1 ounce dried morel, porcini or Chinese mushrooms
3 cups chicken or vegetable stock
3 green onions (finely sliced into rounds)
1 tablespoon oyster sauce
1 tablespoon light Soy Sauce
1 tablespoon low sodium Dark Soy Sauce
4 ounces Chinese noodles of your choice (quick cook - no longer than 5 minutes)

Steps:

Soak the mushrooms in 2-3 cups of hot water for 20-30 minutes (until plump), then remove the mushrooms from the water with a slotted spoon and reserve 1 cup of the liquid.
Slice the fresh mushrooms and set aside.
In a large saucepan, heat the chicken stock and bring to a boil.
Add the green onions, soy sauces, oyster sauce, mushrooms, mushroom liquid, and the noodles. Return to a boil.
Reduce the heat and cook according to noodle package instructions (just until tender).
Serve hot.

Nutrition Facts : Calories 361 kcal, Carbohydrate 63 g, Protein 13 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 10 mg, Sodium 1895 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

CHINESE NOODLE & MUSHROOM SOUP

Chinese Noodle & Mushroom Soup image

Make and share this Chinese Noodle & Mushroom Soup recipe from Food.com.

Provided by Dancer

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 1/2 tablespoons vegetable oil
5 cups sliced mushrooms
2 1/2 teaspoons garlic, minced
10 cups chicken stock or 10 cups vegetable stock
5 cups fresh chow mein noodles or 5 packets ramen noodles
5 tablespoons sherry wine or 5 tablespoons rice wine
2 1/2 tablespoons lemon juice or 2 1/2 tablespoons rice vinegar
2 1/2 teaspoons sesame oil
2 1/2 dashes hot pepper sauce
1 1/4 cups scallions, chopped

Steps:

In large saucepan, heat oil over medium heat; cook mushrooms and garlic for 2 minutes.
Add stock and 2 cups water; bring to boil.
Add noodles, sherry, lemon juice or rice vinegar, sesame oil and hot pepper sauce; reduce heat, cover and simmer for 3 minhtes.
Stir in scallions.

ASIAN MUSHROOM SOUP

Asian Mushroom Soup image

Provided by Dave Lieberman

Categories side-dish

Yield 8 to 10 servings

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
4 garlic cloves, thinly sliced
1 (2-inch piece) fresh ginger, peeled and thinly sliced
2 quarts reduced-sodium chicken broth
3 tablespoons soy sauce
2 tablespoons fish sauce, optional
2 portobello mushrooms, caps peeled, cleaned and thinly sliced
5-ounces cremini mushrooms, thinly sliced
10 small shiitake mushrooms, cleaned and left whole
Outer leaves of 1 small Napa cabbage or 1/2 large cabbage, leaves roughly torn
2 carrots, peeled, cut in 1/2 lengthwise then in 1/2 crosswise, and very thinly sliced
2 good handfuls snow peas
1 small bunch scallions, thinly sliced
Dark sesame oil

Steps:

Heat the oil in a large saucepan over medium heat and cook the garlic and ginger until browned. Combine the broth, soy sauce, and fish sauce, if using, to the saucepan and bring to a simmer. Add the remaining ingredients except the snow peas, scallions, and sesame oil. Simmer for 20 minutes, and then add the snow peas. Cook for just a few minutes longer, until the snow peas have softened but are still bright green. Add the scallions to the saucepan, remove from heat, and ladle into serving bowls. Drizzle a bit of sesame oil over the top of each serving.

Nutrition Facts : Calories 125, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 975 milligrams, Carbohydrate 14 grams, Fiber 4 grams, Protein 7 grams, Sugar 6 grams

ASIAN MUSHROOM SOUP

Asian Mushroom Soup image

Assorted mushrooms, vegetables, chicken, and noodles mingle well in this hearty and healthy soup.

Provided by USA WEEKEND columnist Jean Carper

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Yield 6

Number Of Ingredients 13

Ingredients

4 cups fat-free, reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
2 teaspoons grated fresh ginger
3 garlic cloves, crushed
3 cups assorted mushrooms, sliced (I like white buttons, oyster, shiitake, portobello and crimini; if using shiitake, discard stems)
3 cups white cabbage, cut in wedges
1 cup thinly sliced carrots
2 cups chicken breast, shredded
2 cups fresh udon noodles (or substitute cooked linguine)
1 cup thinly sliced green onions, with some of the green tops
2 cups shredded raw spinach or whole baby spinach leaves
Freshly ground black pepper to taste
1 tablespoon mirin (sweetened rice wine)

Steps:

In a large pot, combine broth, soy sauce, ginger, garlic, mushrooms, cabbage, carrots and chicken. Cover. Bring to a boil; simmer until mushrooms are soft, about 5 minutes. Stir in noodles, green onions and spinach; simmer until greens are wilted, about 2 minutes. Season.

Nutrition Facts : Calories 192.4 calories, Carbohydrate 20.2 g, Cholesterol 43.3 mg, Fat 1.7 g, Fiber 3.7 g, Protein 23.5 g, SaturatedFat 0.4 g, Sodium 630.1 mg, Sugar 4.7 g

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