This is a print preview of "Japanese Mushroom Noodle Soup" recipe.

Japanese Mushroom Noodle Soup Recipe
by Global Cookbook

Japanese Mushroom Noodle Soup
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  Servings: 4

Ingredients

  • 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

Directions

  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.