Spicy Noodle Soup With Mushrooms and Herbs
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons canola or olive oil
- 4garlic cloves, thinly sliced
- 2large shallots, thinly sliced
- Kosher salt and ground black pepper
- 1½pounds mixed mushrooms, such as maitake, oyster, cremini or shiitake, torn into bite-size pieces
- 1 to 2fresh red or green chiles, such as Fresno, thinly sliced (or ¾ teaspoon red-pepper flakes)
- ½cup low-sodium soy sauce, plus more to taste
- ¼cup unseasoned rice wine vinegar, plus more to taste
- 8 to 10ounces noodles, such as udon, soba, rice or spaghetti
- 2cups herbs (tender leaves and stems), such as cilantro, mint, chives, parsley or a mix, for serving
- Sesame seeds, sesame oil or both, for serving (optional)
Nutritional analysis per serving (4 servings)
449 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 70 grams carbohydrates; 9 grams dietary fiber; 9 grams sugars; 16 grams protein; 1160 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add garlic and shallots, and season with salt and pepper. Cook, stirring occasionally, until shallots start to turn a nice golden brown, 3 to 4 minutes. Add mushrooms and half the chile, and season with salt and pepper.
- Step 2
Cook, stirring occasionally, until the mushrooms have softened, released much of their water and turned a deep golden brown, 10 to 15 minutes. (A browned mushroom will have infinitely more flavor than an unbrowned mushroom, because the water inside it evaporates and the flavor concentrates. So do not skip this step.)
- Step 3
Add ½ cup soy sauce, ¼ cup vinegar and 8 cups of water. Bring to a gentle simmer and season with salt and pepper. Continue to simmer until the flavors have melded and the broth tastes good enough to drink (you will be drinking it), 15 to 20 minutes. Season with more soy sauce and vinegar as you like.
- Step 4
Meanwhile, cook the noodles in a large pot of salted boiling water until just al dente. (The timing will depend on the type and brand of noodles, so consult the package.) Add the noodles to the pot with the broth, and let them hang out in there for a minute or two to finish cooking and soak up all that flavor.
- Step 5
To serve, use tongs to divide the noodles and mushrooms among bowls, then ladle the hot broth over the top. Serve with the remaining chile, the herbs and the sesame seeds and oil (if using) for people to dress their own bowls to their liking.
Private Notes
Comments
Cooks Illustrated had a great method for more efficiently reducing the moisture and concentrating flavor in large batches of mushrooms (>1 lb): Put mushrooms in large glass bowl, cover and microwave for around 12 minutes -- stopping and stirring every 3-4 minutes. Strain and reserve liquid. Saute' strained mushrooms -- they will cook much faster now that you have removed most of the water. Return reserved liquid to dish, or reduce and return, because a lot of flavor is in the liquid.
All rice vinegar is made by fermenting the sugars from rice into an alcohol such as wine, then further fermenting the wine into acetic acid. So if a recipe calls for rice wine vinegar and you've purchased rice vinegar (or vice versa), rest assured that the only difference is the wording on the label
pro tip y’all — Trader Joe’s has these frozen wild mushrooms that make an excellent base for this soup. i prepped the herbs and shallots at the beginning of my week and was able to turn this out in no time. rich and easy weekday dinner :)
just a heads up, makes way more than 4 servings -- I think mine will end up being a good 7 bowls. I made it as written (1.5lbs mushrooms, 10oz noodles), with my one addition being a block of tofu at the end. Still eating it for dinner a week later!
so lovely! Added some tofu at the end. I used all crimini and it was still delish but for someone of means I suspect other mushrooms may give it even better flavor
This was fine. We reduced soy sauce to 1/4 cup and could probably have cut back even more (and maybe also gone a little lighter on the rice vinegar). Used Chicken stock instead of water and cannot imagine having used only water, it really needs some sort of stock. Biggest issue with this dish is that the leftovers were ... Weird. The mushrooms got sorta funky the next day and not in a good way.
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