Chinese-style mushroom noodles
Description
A hearty first course. Just a couple of spices will give this familiar dish a whole new flavor. For this soup, you can use common wild mushrooms (such as honey mushrooms, button mushrooms, or chanterelles). Garlic scapes can be replaced with garlic cloves. The key ingredients are spices, a good broth, fresh vegetables, and a cheerful mood! I usually prepare the broth in a large 6-liter pot. I cook it properly, with sautéed root vegetables, over low heat, adding pepper and onion to enrich the broth. Then I strain it and let it cool. I store it in the refrigerator and use it to prepare single portions of different soups. This way it's more interesting than cooking a large pot of borscht, for example, and eating it for a week. Serve the soup hot.
Instructions
- 1
Step 1
Slice the shiitake mushrooms and sauté them together with the onion in vegetable oil until lightly browned.
- 2
Step 2
Bring the broth to a boil, then add a bunch of enoki mushrooms (or oyster mushrooms). Cook until partially done. Then add the sautéed mushrooms.
- 3
Step 3
Shred the carrots into thin strips and slice the pepper into half-rings. Add them to the soup and bring to a boil. Then add the garlic scapes, cut into small pieces, and bring to a boil again.
- 4
Step 4
It's time for the noodles. It's best to use flat, narrow noodles, but you can also use spaghetti. It's not recommended to use large pasta shapes. Cook until half-done.
- 5
Step 5
Add finely chopped ginger to the soup. Season the soup with sesame oil, preferably dark, then pour in the soy sauce.
- 6
Step 6
Finally, add the Chinese spice mixture. Cover the soup with a lid and let it steep without heat for about 10 minutes. During this time, the noodles will finish cooking, and the vegetables won't become overcooked.
- 7
Step 7
Serve the soup hot, adding half a hard-boiled egg to each bowl and generously sprinkling with green onions.