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Mushroom Noodle Soup

This vegan mushroom noodle soup, inspired by Buddhist cooking, is made with three kinds of mushrooms for the most deliciously potent broth. 

Prep Time
2 hrs 15 mins
Cook Time
3 hrs
Total Time
5 hrs 15 mins
Servings: 4
Calories: 427 kcal
Course: Main Course , Soup
Cuisine: Chinese

Ingredients

For the soup:
  • 2 ounces dried shiitake mushrooms (about 1½ cups dried, 3 cups rehydrated; I used a mix of small 1-inch/2.5cm mushrooms and larger 2-inch/5cm mushrooms)
  • 0.7 ounce dried wood ear mushrooms
  • 1 tablespoon neutral oil
  • 2 slices ginger (⅛-inch/3mm thick, 2-inches/5cm long, smashed)
  • 3 large garlic cloves (smashed)
  • 2 cubes white fermented bean curd (about 2 tablespoons)
  • 1 teaspoon dark soy sauce
  • 1 tablespoon light soy sauce
  • ½ teaspoon salt
  • 2 scallions (cut in half)
  • 1 large carrot (cut into big chunks)
  • 1 5x5-inch/13x13cm piece dried kelp (AKA kombu, rinsed—be careful; one piece that looks like it is thin can unfurl to double its width)
  • salt (to taste)
For the braised mushrooms:
  • 1 tablespoon neutral oil
  • 1 inch lump rock sugar (or 2½ teaspoons granulated sugar)
  • 7 ounces fresh king oyster mushrooms cut into ¾-inch/2cm chunks (7 ounces/200g = about 1 1/2 cups)
  • 1 tablespoon Shaoxing wine
  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 teaspoon sesame oil
  • ¼ teaspoon white pepper
  • 2 teaspoons cornstarch (mixed into a slurry with 2 tablespoons water)
For the noodles:
  • 1 pound fresh thin white wheat noodles (or substitute 1 pound/450g fresh noodles with 10 ounces/280g dried noodles)

Instructions

Make the stock:
    Cup of Yum
  1. Rinse the dried shiitake mushrooms to remove dust and debris. Using about 4 cups of hot water for each, soak the dried shiitake mushrooms and wood ear mushrooms in two separate bowls for at least 2 hours (or soak in cold water overnight). Place a small bowl or plate on top of the mushrooms to keep them submerged.
  2. After soaking, rinse the rehydrated shiitakes and wood ears thoroughly in a colander to wash off any remaining sediment. Squeeze the shiitake mushrooms of any excess water, and reserve their soaking liquid.
  3. Add 1 tablespoon of neutral oil to a large stock pot set over medium heat. Add the ginger and garlic, and fry until they turn golden at the edges, about 1 minute. Add the rehydrated shiitake mushrooms and wood ears. Cook for 5 minutes, stirring occasionally, until fragrant.
  4. Add the fermented bean curd, breaking it up with a wooden spoon. Add 1 teaspoon dark soy sauce, 1 tablespoon light soy sauce, and the salt, along with 3 cups of the reserved mushroom water. Be sure not to pour in any sediment from soaking the mushrooms that may have settled to the bottom of the bowl.
  5. Increase the heat to high. Bring to a boil. Then cover, reduce the heat to medium, and simmer for 30 minutes.
  6. Add an additional 7 cups of water, along with the scallions, carrot, and dried kelp. Bring to a boil. Reduce the heat to medium-low, cover, and simmer for 1 hour.
  7. After 1 hour, turn off the heat. Use a strainer or slotted spoon to fish out the mushrooms from the stock. Set aside in a bowl. Salt the stock to taste.
Make the braised mushroom mixture:
  1. In a wok over medium heat, add 1 tablespoon neutral oil and the rock sugar (or regular sugar). Cook until the sugar melts into the oil, making sure it does not burn.
  2. Add the king mushrooms, and stir-fry to coat them in the oil and sugar. Cook for 3-5 minutes, or until the mushrooms are caramelized but still plump.
  3. Increase the heat to high, and add the reserved mushrooms from the stock. Stir-fry to cook off some of the excess moisture from the mushrooms, until they’re slightly blistered.
  4. Add the Shaoxing wine around the perimeter of the wok, along with the 2 tablespoons of light soy sauce, 1 tablespoon dark soy sauce, sesame oil, and white pepper. Stir to combine.
  5. Add 3 cups of water to the mushroom mixture, and bring to a boil. Cover and reduce the heat to medium-low. Simmer the mushrooms for 35-45 minutes, until the sauce is glossy. Stir occasionally, keeping the mushrooms at a low simmer and monitoring water levels to ensure the wok doesn’t dry out.
  6. Finish the mushrooms with the cornstarch slurry, adding a little bit at a time to the center of the mushroom mixture and stirring until the sauce is glossy and thickened. Depending on how much standing liquid you have and your stove’s BTUs, you may not need all of the slurry.
Assemble the bowls:
  1. To serve, reheat the mushroom stock (be sure to season it to taste with salt), and cook your choice of white wheat noodles in a large pot of water according to package instructions. Divide the noodles among four bowls, ladle over the stock, and then add a scoop of the braised mushrooms to each bowl.
  2. Serve with your favorite chili garlic sauce on the side, if desired.

Nutrition Information

Calories 427kcal (21%) Carbohydrates 70g (23%) Protein 17g (34%) Fat 11g (17%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g Monounsaturated Fat 5g Trans Fat 0.03g Sodium 2416mg (101%) Potassium 573mg (16%) Fiber 8g (32%) Sugar 11g (22%) Vitamin A 2640IU (53%) Vitamin C 4mg (4%) Calcium 42mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 427

% Daily Value*

Calories 427kcal 21%
Carbohydrates 70g 23%
Protein 17g 34%
Fat 11g 17%
Saturated Fat 1g 5%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 5g 25%
Trans Fat 0.03g 2%
Sodium 2416mg 101%
Potassium 573mg 12%
Fiber 8g 32%
Sugar 11g 22%
Vitamin A 2640IU 53%
Vitamin C 4mg 4%
Calcium 42mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.