Soup
Mushroom Noodle Soup
timer
10 MIN
signal_cellular_alt
Medium
person
4 servings
About This Recipe
This savory Mushroom Egg Noodle Soup is a comforting and flavorful dish that’s quick to prepare yet packed with deliciousness. Tender mushrooms are stir-fried until fragrant, then simmered in water to create a rich, earthy broth. Noodles are cooked to perfection using the traditional “twice-boiled” method for the ideal texture. Light and fluffy egg flowers swirl through the soup, adding a delicate richness, while a touch of salt and chicken essence enhances the umami depth. Finished with fresh scallions for a bright, aromatic garnish, this recipe transforms simple ingredients into a heartwarming bowl of goodness. Perfect for chilly days or whenever you crave a nourishing, homemade meal, this soup is a delightful balance of simplicity and flavor. Try it for a quick, satisfying dish that feels like a hug in a bowl!
Instructions
Detailed preparation guide
servings
4
Total Time
10m
shopping_basket Ingredients
Main Ingredients
- mushrooms 150g
- noodles 100g (dry)
The aromatics
- eggs 1 large
- scallions 2-3 stalks (chopped)
The sauce & seasonings
- oil 1 tbsp
menu_book Directions
1
Step 1
Wash the mushrooms and put them in a cold pot with oil, stir-fry until half-cooked, add appropriate water, and bring to a boil.
2
Step 2
Add the appropriate amount of noodles, bring to a boil, then add cold water twice, and bring to a boil again.
3
Step 3
Beat the eggs and add them to the pot, forming egg flowers.
4
Step 4
Add an appropriate amount of salt and chicken essence, serve, and sprinkle with scallions.
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