Mushroom Noodle Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A deeply flavored vegan broth made with three kinds of mushrooms, ginger, and aromatics, served over glass noodles. Rich and satisfying despite containing no animal products.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 ounces dried shiitake mushrooms
- 0.7 ounce dried wood ear mushrooms
- 1 tablespoon neutral oil
- 2 slices ginger ((⅛-inch/3mm thick, 2-inches/5cm long, smashed))
- 3 large garlic cloves ((smashed))
- 2 cubes white fermented bean curd ((about 2 tablespoons))
- 1 teaspoon dark soy sauce
- 1 tablespoon light soy sauce
- ½ teaspoon salt
- 2 scallions ((cut in half))
- 1 large carrot ((cut into big chunks))
- 1 5x5-inch/13x13cm piece dried kelp
- Salt ((to taste))
- 1 inch lump rock sugar ((or 2½ teaspoons granulated sugar))
- 7 ounces fresh king oyster mushrooms (cut into ¾-inch/2cm chunks (7 ounces/200g = about 1 1/2 cups))
- 1 tablespoon Shaoxing wine
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sesame oil
- ¼ teaspoon white pepper
- 2 teaspoons cornstarch ((mixed into a slurry with 2 tablespoons water))
- 1 pound fresh thin white wheat noodles ((or substitute 1 pound/450g fresh noodles with 10 ounces/280g dried noodles))
At a glance
PER SERVING · TIME 315M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 2h 15m
- Cook
- 3h
- Sodium
- 1518mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 861mg
- Calcium
- 112mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 135M
- SODIUM
- 1518MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.