Vegetable Noodle Soup with Mushrooms
Delicious vegetable noodle soup for a cold day!
Servings 2 people
Ingredients
- 200 g noodles
- 5 dried or fresh shiitake mushroom
- 4 large leaves of napa cabbage
- 1 can bamboo shoots (optional)
- 1½ tablespoon cooking oil
- 1 garlic clove, sliced
- 1.5-2 L water
- 1 teaspoon sugar
- 1 tablespoon light soy sauce
- ¼ teaspoon Knorr Chicken Flavored Broth Mix
- Sesame oil
- Salt
Instructions
Preparation:
- Pre-soak dried shiitake mushroom for at least 2 hours or till soft
- Shred the mushrooms, cabbage and bamboo shoots
Instructions:
- Bring a pot of water to boil, cook the noodles
Vegetable soup:
- Heat up the cooking oil in a wok over medium heat and saute garlic
- Add shredded cabbages, mushrooms, bamboo shoots to the wok. Stir fry until cabbages are slightly soft
- Add plenty of water to make soup
- Bring to a boil, add light soy sauce and sugar, stir, reduce heat to low, and simmer until all ingredients are tender
- Adjust salt to taste
- Drizzle sesame oil
Serve:
- Serve the soup in a bowl, then add in noodles
- Optional: add spicy chili oil or Laoganma crispy chili to the noodle soup
- Enjoy!