Wednesday, February 15, 2012

Mushroom Noodle Soup

You can use pretty much any kind of edible mushroom in this quick and easy noodle soup :) If using dried mushrooms, reconstitute in water beforehand.

Shown served with steamed green beans and chayote sprouts/Dragon's Whiskers



Materials and Methods:

1. In a greased pot, stir-fry 'til fragrant:
1 generous handful Chopped mushrooms
1 Julienned carrot

2. Add your protein of choice, and stir fry a bit longer. (I used dou bao/soybean wrap(?) and 2 types of chopped vege meatball)

3. Add water to cover your ingredients twice over (so if you have ~1'' of stuff in your pot, add 2'' of water.) Bring to a boil.

4. Add 1 handful of dried noodles per person. You can use salted or unsalted noodles -- I used salted. Cook per package instructions.

5. When the noodles are almost done turn off the heat and season with salt, pepper, pepper salt, mushroom powder, or what-have-you. You can add some greens and cover for a minute or two to blanch them using the residual heat from cooking the noodles. That's what I did for the pictures above :)

Eat. OM NOM NOM!