Wednesday, May 23, 2012

Chinese Noodle Soup (Vegetarian)

12 Cups Vegetable Broth
¼ Cup Dried Porcini Mushrooms (about 5 or 6 each)
¼ Cup Dried Shitake Mushrooms (about 5 or 6 each)
1 Large Garlic Clove – Peeled, Smashed
4 Cups Boiling Water
6 Lemongrass Stalks (about 4-5 inches long, about ½ inch thick)
4 Green Onions – tops and root trimmed, cut on bias about ½ inch thick
1 Inch Ginger – Peeled and finely diced
1 Pkg 14 oz Dried Asian Noodles
¼ Cup Carrots – Shredded
½ Med. Head Napa Cabbage – Shredded
2 Cups Bean Sprouts

In a bowl add the dried mushrooms, garlic and water.  Cover and let sit about 10 minutes.  In a large pot over med/high heat, add in the vegetable stock, lemongrass, green onions and ginger.  Remove and roughly chop the mushrooms and garlic. Add in the mushrooms, garlic and liquid but be sure not to add in the grit at the bottom of the mushroom liquid.  Bring to a boil and then reduce to a simmer for 45 minutes.

Take out lemongrass and discard.  In a pot of salted water (follow directions on package) cook noodles for about 1 minute then drain.

Add carrots, cabbage and bean sprouts into soup and simmer about 5 minutes.

If you’re making the entire soup for your family then add in noodles to soup and serve.  If portioning out then add noodles per bowl.  Maybe garnish with extra sliced green onions.


** I didn’t need to add salt or pepper for seasoning but you might.  Try adding Low Sodium Soy Salt instead of salt if you feel the need.


  1. Looks good. How did it go using the lemongrass?

    I made an Asian chicken noodle soup a few weeks ago but stil haven't blogged it!!

  2. I liked the lemongrass. It's the lemon citrus flavor but more mild than acidic.