Japanese Mushroom Noodle Soup Recipe

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Servings: 4


Cost per serving $2.98 view details
  • 4 ounce Udon noodles uncooked or possibly vermicelli pasta
  • 1 1/2 tsp warm chile oil or possibly 2 tsp vegetable oil plus 1/2 tsp crushed red pepper flakes
  • 8 ounce shiitake mushrooms dry or possibly fresh if dry, rehydrate before using stems discarded caps sliced
  • 3 x cloves garlic chopped
  • 1 1/2 tsp ginger root
  • 2 can reduced sodium beef broth (14.5 ounce) or possibly Oriental broth
  • 1/2 c. Mirin (sweet Japanese cooking wine)
  • 1 Tbsp. low sodium soy sauce or possibly tamari
  • 1/2 c. green onion thinly sliced
  • 1 Tbsp. Oriental sesame oil


  1. Break noodles in half; cook according to package directions. Meanwhile, in large saucepan, heat chile oil over medium heat. Add in mushrooms, garlic and ginger; cook 5 min, stirring occasionally. Add in broth, mirin and soy sauce; bring to a boil. Simmer, uncovered, 10 min, stirring once.
  2. Drain noodles, stir into soup. Stir in green onions and sesame oil. Ladle into shallow soup bowls.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 260g
Recipe makes 4 servings
Calories 130  
Calories from Fat 40 31%
Total Fat 4.55g 6%
Saturated Fat 0.78g 3%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 185mg 8%
Potassium 374mg 11%
Total Carbs 9.63g 3%
Dietary Fiber 2.4g 8%
Sugars 0.75g 1%
Protein 5.72g 9%
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