Description
A cozy, flavorful bowl of spicy noodle soup with rich broth, tender mushrooms, and a kick of chili, perfect for warming up any day.
Ingredients
Scale
- 4 cups vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red chili paste or Sriracha
- 1 cup mushrooms (shiitake or cremini), sliced
- 6 ounces rice noodles or ramen noodles
- 2 green onions, sliced
- 1 handful fresh cilantro, roughly chopped
- 1 lime, cut into wedges
- 1 red chili (optional), thinly sliced
Instructions
- Place your large pot over medium heat and let it warm up for a minute.
- Add sesame oil to the pot. Toss in garlic, ginger, and chili paste. Sauté for 2 minutes until fragrant. Pour in vegetable broth and soy sauce, then stir.
- While the broth simmers, boil noodles in a separate saucepan according to package instructions. Drain and set aside.
- Add mushrooms to the broth and simmer for 8 to 10 minutes until they’re soft and flavorful.
- Let the soup gently bubble to allow the flavors to mingle. Adjust seasoning with salt, more soy sauce, or chili paste to taste.
- Add cooked noodles to serving bowls. Ladle broth and mushrooms over. Garnish with green onions, cilantro, lime, and optional sliced chili.
- Serve piping hot with extra lime on the side and maybe a chili oil drizzle for the bold-hearted.
Notes
- Use low-sodium broth to control salt levels.
- Keep noodles separate when storing to avoid sogginess.
- Garnish just before serving to keep herbs fresh and vibrant.
- Add tofu or a soft-boiled egg for extra protein.