45 minutes
A comforting and flavorful mushroom and herb noodle soup perfect for any day of the week.
tablespoons
Garlic Clove, thinly sliced
each
Large Shallots, thinly sliced
each
to taste
to taste
Mixed Mushrooms, torn into bite-size pieces
0 lb
Fresno Chiles, thinly sliced
each
cups
Unseasoned Rice Wine Vinegar
cups
Noodles
0 oz
Herbs
cups
to taste
to taste
1. Prepare Aromatics
Begin by heating the canola oil in a large, heavy-bottomed pot or Dutch oven over medium heat. When the oil shimmers, add the sliced garlic and shallots. Season them lightly with kosher salt and a few cracks of black pepper. Cook for about 3 to 4 minutes, stirring occasionally, until the shallots turn a lovely golden brown.
2. Cook Mushrooms and Chiles
Add the mixed mushrooms and half of the sliced Fresno chiles to the pot, seasoning again with a bit of salt and pepper. Let the mushrooms cook for about 10 to 15 minutes, stirring occasionally, until they are deeply browned and their natural flavors are concentrated.
3. Simmer Broth
Once the mushrooms are beautifully browned, pour in the soy sauce and rice wine vinegar, followed by 8 cups of water. Season to taste with more salt and pepper if needed. Bring the mixture to a gentle simmer, then reduce the heat and let it cook for about 15 to 20 minutes.
4. Cook Noodles
While the broth simmers, cook your noodles in a separate large pot of salted boiling water until they are just al dente, following the package instructions for timing. Drain the noodles and set them aside.
5. Assemble and Serve
To serve, divide the cooked noodles among bowls and ladle the hot mushroom broth over them. Top each bowl with the remaining sliced chiles, a generous handful of mixed herbs, and a sprinkle of sesame seeds if you like. A drizzle of sesame oil can also add a lovely nutty finish.
Use a miso or soy sauce base, include bok choy and shiitake mushrooms, use rice noodles or udon, and garnish with green onions, cilantro, and sesame oil.
Add shredded cooked chicken breast, use chicken broth and egg noodles, and include lemon juice and fresh parsley for garnish.
Create a roux after sautéing vegetables, add the broth, and stir in heavy cream or coconut milk towards the end of cooking. Adapt the vegetables as per seasonality and preference.
Replace some mushrooms with diced tomatoes and kidney beans, use small pasta like ditalini, add a parmesan rind while simmering, and finish with fresh basil or oregano.
Roast mushrooms before adding to the soup to concentrate their flavor and add a caramelized note.
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