Homemade Japanese Mushroom Noodle Soup Recipe

For the perfect Japanese Mushroom Noodle Soup, you need the best ingredients. This recipe calls for Enoki mushrooms, which are white and long, with delicate little caps. You can find them in the produce section of an Asian grocery store, or in some specialty markets. They come in small plastic packages for less than $1. To make this Japanese noodle soup at home, you’ll need the following ingredients.

Japanese Mushroom Noodle Soup Recipes

Homemade Japanese Mushroom Noodle Soup Recipe
Homemade Japanese Mushroom Noodle Soup Recipe
Homemade Japanese Mushroom Noodle Soup Recipe 1

Japanese Mushroom Noodle Soup

This recipe is very simple, and you can make its broth on the stoveor in a slow cooker. The stove top method is quicker but using a slow cookerwill allow it to develop a richer flavor.
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Course: Noodle, Soup
Cuisine: Japanese
Keyword: mushroom
CookingStyle: low-temperature cooking
Prep Time: 1 hour
Cook Time: 50 minutes
Total Time: 1 hour 50 minutes
Servings: 6 servings
Calories: 220kcal
Author: Ms Kelly
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Ingredients

To season:

  • sansho or Gomashio pepper

Instructions

  • Bring water with garlic, dried mushrooms and ginger to boil in large soup pot. Adjust heat and simmer gently for 1/2 hour. Remove from heat. Allow to steep for another 1/2 hour.
  • As broth is steeping, melt butter on high heat in nonstick, large skillet. Add fresh, sliced mushrooms. Cool till brown and crisp. Season mushrooms with salt and ground pepper. Distribute evenly in four soup bowls.
  • Put eggs in small pan. Cover using cold water. Bring to boil, remove from heat and cover. Allow to cook till nearly soft boiled, for three to four minutes. Rinse eggs using cold water immediately. Set them aside.
  • Strain broth and reheat. Season using soy sauce and sherry. Add salt, if desired. Distribute scallions, enoki mushrooms and noodles in four soup bowls. Crack one egg into all bowls.
  • Ladle two cups of broth in all bowls. Sprinkle with shansho or gomashio pepper to taste. Serve promptly.

Video

Notes

This Japanese Noodle Soup is the perfect choice for cold weather. It's fast, easy, and delicious. The best part is that it is naturally vegan. It is the perfect comfort food, and it is one of the healthiest options. You can also make it in advance for freezing. But the best thing about Japanese Mushroom Noodle Soup is that you can make it in any time of the year. And because it's so simple to make, it's perfect for any occasion.
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Nutrition

Serving: 1serving | Calories: 220kcal | Carbohydrates: 33g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 664mg | Potassium: 421mg | Fiber: 4g | Sugar: 6g | Vitamin A: 242IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 1mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Other ways to making Mushroom Noodle Soup

Homemade Japanese Mushroom Noodle Soup Recipe

To make the soup base, combine a stock cube, water, ginger, and garlic. Heat the oil over medium heat. Add the mushrooms, and sauté for two to three minutes. Remove the mushrooms and set aside while the soup base comes to a boil. Now, add the noodles, spinach, and eggs. If you like, you can add a sliced egg to the soup. The noodle soup is ready.

In a large pot, boil the water with the dried mushrooms and add the water. Add the fresh mushrooms and stir well to blend them. You can also use a frying pan to sauté the fresh mushrooms and then add them to the soup. If you’d like to serve this Japanese noodle soup with eggs, you can cook the Udon noodles according to the package directions. Once the broth is done, strain it to remove any remaining bits of the mushroom.

In a medium pot, boil the mushroom stock and ramen noodles until they are al dente. Add the eggs, ginger, and garlic and let simmer for about five minutes. Then add 2 cups of broth to each bowl and stir the mushrooms. Season the soup to taste. Optionally, you can garnish it with gomashio pepper and serve it with fried scallions. There are two types of Japanese Mushroom Noodle Soup.

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After the water is simmered, add the fresh mushrooms and the eggs. Once the mushrooms have softened, add them to the soup and add the eggs. To make the soup more delicious, add an egg. Then serve with a bowl of rice. If you want to make a Japanese Mushroom Noodle Soup with eggs, stir them into the soup and let them cook for a few minutes.

About Japanese Mushroom Noodle Soup

Homemade Japanese Mushroom Noodle Soup Recipe

The ingredients for Japanese Mushroom Noodle Soup are very simple and delicious. All you need are some dried mushrooms, a hot chile oil, and some water. You can also add a few sliced fresh mushrooms to the soup. You can even cook it without the ramen noodles. You’ll be amazed at how good it tastes! Soup is a great meal for vegetarians.

-For the Japanese Mushroom Noodle Soup, you’ll need four oz. Udon noodles. About half an ounce of fresh garlic. Some dried mushrooms can be soaked in hot chile oil for five minutes before adding them to the soup. Once you’ve added the dried mushrooms, you’re ready to make Japanese Mushroom Noodle Soup! It’s easy to make and will be an instant favorite in your home.

You can use frozen or fresh udon noodles. The noodle soup should be thick and brothy. During the cooking process, add the shiitake mushrooms soaked in dark beer. You should stir in the dried shiitake mushrooms in the water. You’ll be ready to serve the Japanese Mushroom Noodle Soup! The noodle soup will be delicious! It’s an ideal meal for your family.

Homemade Japanese Mushroom Noodle Soup Recipe

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