Spicy Mushroom Soup With Soba, Udon, or Ramen Noodles
- Preparation time: 10 minutes
- Cooking time: 40 minutes
- Total time: 50 minutes
Ingredients
Shallots, Garlic and Jalapeño pepper:
- 3 tablespoons olive oil
- 4 garlic cloves, thinly sliced
- 2 large shallots, thinly sliced
- Dash of salt and ground black pepper
- 1 jalapeño pepper, finely chopped (seed for less heat)
Mushrooms:
- 1½ pounds mixed mushrooms, such as maitake, oyster, cremini, portabello or shiitake chopped into bite-size pieces
Liquids:
- ½ cup low-sodium soy sauce
- ¼ cup unseasoned rice wine vinegar
- 8 cups water
- ¼ teaspoon crushed red pepper flakes
Soba Noodles:
- 6 to 12-ounces soba noodles, cooked and drained as per package instructions (see "Comments" section below for substitutions)
Optional Herbs and Sesame Seeds For Garnish:
- 2 cups parsley, cilantro, or a mix of herbs of your choice coarsely chopped
- Snipped chives or finely sliced scallions
- Sesame seeds
Ingredients
(serves 4)
Section
Instructions
-
Heat oil in a large, heavy-bottomed pot or Dutch oven over medium-low heat.
- Add garlic and shallots, and season lightly with salt and pepper. Cook, stirring occasionally, until shallots start to turn a nice golden brown, 3 to 4 minutes.
- Stir in the jalapeño pepper.
- Add the chopped mushrooms seasoning lightly with salt and pepper.
- Cook, stirring occasionally, until the mushrooms have softened, released much of their water and turned a deep golden brown, 10 to 15 minutes. Do not skip this step as a browned mushroom will have infinitely more flavor than an unbrowned mushroom. The water inside the mushroom evaporates and the flavor concentrates.
- Add soy sauce, rice wine vinegar, crushed red pepper flakes, and water. Bring to a gentle simmer
- Continue to simmer until the flavors have melded and the broth tastes good enough to drink, 15 to 20 minutes.
- Season with more soy sauce and vinegar as you like.
- Meanwhile, cook the soba noodles in a large pot of salted boiling water as per directions on package.
- Drain the noodles and using tongs divide among serving bowls.
- Ladle mushrooms soup over the top of the soba noodles.
- Sprinkle with parsley, cilantro, chives, scallions or a mix of herbs of your choice and sesame seeds.
- Serve.
Comments
Serves 4.As shown in the slide show there is a heaping plate of chopped mushrooms ready to be cooked. The mushrooms will cook down significantly so don't skimp on the quantity you add to the soup.
Soba noodles work great for this recipe, but you can substitute udon or ramen for the soba.