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Mushroom Noodle Soup

Scooping the seeds out from the cucumber gives it a prettier effect when sliced, and also helps to reduce any bitterness, but if you prefer, you can leave them in.

ingredients

serves 4
125 g (4 1/2 oz) flat or open-cup mushrooms
1/2 cucumber
2 spring onions (scallions)
1 garlic clove
2 tbsp vegetable oil
25 g (1 oz) 1/4 cup Chinese rice noodles
3/4 tsp salt
1 tbsp soy sauce

method

1. Wash the mushrooms and pat dry on kitchen paper (paper towels). Slice thinly. Do not remove the peel as this adds more flavour.

2. Halve the cucumber lengthways. Scoop out the seeds, using a teaspoon, and slice the cucumber thinly.

3. Chop the spring onions (scallions) finely and cut the garlic clove into thin strips.

4. Heat the vegetable oil in a large saucepan or wok.

5. Add the spring onions (scallions) and garlic to the pan or wok and stir-fry for 30 seconds. Add the mushrooms and stir-fry for 2 - 3 minutes.

6. Stir in 600 ml/1 pint/272 cups water. Break the noodles into short lengths and add to the soup. Bring to the boil, stirring occasionally.

7. Add the cucumber slices, salt and soy sauce, and simmer for 2 - 3 minutes.

8. Serve the mushroom noodle soup in warmed bowls, distributing the noodles and vegetables evenly.

What did you think?

8 people have helped to review this recipe. Thankyou!

Love it !
posted by Krissy @ 06:30AM, 10/22/10
I just cooked this soup and it is a healthy way of having something light yet full of nutrients. And it also takes less than 15mins to prepare. Fabulous !
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