Yunnan-Style Mixed Mushroom Soup with Glass Noodles
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 300 g mixed mushrooms (shiitake, oyster, chestnut)
- 80 g dried glass noodles
- 1000 ml vegetable stock
- 1 tsp fresh ginger, grated
- 1 tbsp light soy sauce
- 2 spring onions, finely sliced
- 0.5 tsp white pepper
Nutrition (per serving)
- Calories
- 107 kcal
- Protein
- 3.3 g
- Carbohydrate
- 21.5 g
- of which sugars
- 2.2 g
- Fat
- 0.6 g
- of which saturates
- 0.1 g
- Fibre
- 1.8 g
- Salt
- 2.52 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the dried glass noodles in warm water for 10 minutes, then drain.
- 2
Bring the vegetable stock to a simmer in a large pan with the fresh ginger.
- 3
Add the mushrooms and simmer for 6 minutes, until tender.
- 4
Stir in the light soy sauce and white pepper.
- 5
Add the glass noodles and simmer for 2 minutes to heat through.
- 6
Ladle into bowls and scatter with the spring onions to serve.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.