Monday, February 18, 2013

Asian Mushroom Noodle Soup

Ingredients: (makes a huge pot of soup, I halved the recipe)
  • 4 servings Soba noodles
  • 8 cups chicken stock
  • 2 tablespoons vegetable oil
  • 8oz of mushrooms
  • 2 cloves garlic, minced
  • 2 tablespoons minced fresh ginger
  • 4 green onions, sliced finely
  • 1/4 cup cilantro leaves
  • Hoisin sauce
  • Chili paste
  • Soy sauce
  • Sesame oil
  • 4 tablespoons roasted peanuts, crushed (optional) 
  • for some added protein you can add either 4oz shrimp or firm tofu 
 Instructions:
  1. In a medium pot over medium high heat, add chicken stock. When stock reaches a boil, add noodles and cook according to directions.
  2. In a sauté pan over medium high heat, add oil. Add garlic, ginger, and mushrooms: saute until the mushrooms are soft and lightly browned. (Then you can add the tofu and shrimp if you choose, sauté for another 4 minutes.)
  3. Add mushroom mixture to stock.
  4. Season to taste with the  hoisin, chili paste, soy sauce and sesame oil. Add cracked black pepper for some heat.

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