CHINESE MUSHROOM NOODLE SOUP
Who needs takeout with this wonderful Chinese Mushroom Noodle Soup recipe.
Provided by Erren Hart
Categories Main
Time 35m
Number Of Ingredients 7
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
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
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 BEEF AND NOODLE SOUP
Take a trip to the Orient with every mouthful of this veggie-packed and boldly flavored soup!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Soak bundle of cellophane noodles in warm water in medium bowl 10 to 15 minutes or until softened; drain. Cut noodle bundle into thirds. Cover and set aside.
- Heat oil in 5- to 6-quart Dutch oven over medium-high heat. Cook beef, garlic and mushrooms in oil 5 to 6 minutes, stirring occasionally, just until beef is no longer pink.
- Stir in remaining ingredients except noodles and onions. Heat to boiling; reduce heat to medium-low. Cover and cook 14 to 15 minutes, stirring occasionally, until beef is tender.
- Stir in noodles. Cover and cook 2 to 3 minutes or until noodles are hot. Sprinkle with onions.
Nutrition Facts : Calories 235, Carbohydrate 14 g, Cholesterol 60 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1300 mg
CHINESE NOODLE SOUP WITH MEAT AND MUSHROOMS
This can be made with pork or chicken or even beef. It is so simple to prepare, and so soft on the tummy. The Chinese noodles in the recipe are not rice noodles or cellophane noodles, but more like a spaghetti noodle. You can use Soba noodles or thin spaghetti noodles. Also, I love the combination of beef and vegetable broths for a soup broth. I use the tempura sauce because it is like a lite combination of soy and teriyaki. I don't use Sesame oil in this soup because it overpowers. I love to make the rolled and shredded omelets in this that you find in Chinese cooking, such as Fried Rice and Noodle Soups. I have put the recipe and method for the omelets at the end--don't be worried, this is super easy to make!
Provided by personalchef
Categories Clear Soup
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring water to boil in 3 quart saucepan, add noodles. Cook according to the package directions of the noodles you are using. (Chinese noodles only take 5 minutes, then rinse in cold water).
- Thinly slice what ever kind of meat you are using, add to the canola oil in Wok or skillet. Sauté meat about 3 min, add rest of ingredients up to, but not including Tempura Sauce.
- Continue to sauté for 5 minute
- Add tempura sauce and broths.
- Heat to boiling. Add your prepared noodles.
- Warm through.
- Garnish with green onion tops and omelet shreds if desired.
- Optional shredded omelet:.
- 2 Eggs.
- 1 T Water.
- Beat eggs and water together. Pour into a hot wok or skillet and roll the pan to thin out the omelette. It should be nearly paper thin. Turn for a few seconds. Remove from pan, roll up like a cigar, and slice into thin strips, about 1/8" thick. Unroll and place shreds in hot soup in serving bowls.
Nutrition Facts : Calories 287.4, Fat 16.6, SaturatedFat 3, Cholesterol 35.7, Sodium 573.3, Carbohydrate 18.9, Fiber 2, Sugar 1.3, Protein 16.8
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