Mushroom et Ginger Soup

mushroom et ginger soup

Mushroom et Ginger Soup

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Servings: 4
Calories: 166


  • 1/2 oz dried Chinese mushrooms or 4 1/2 oz field or chestnut crimini mushrooms
  • 1 3/4 pints hot vegetable stock
  • 4 1/2 oz thread egg noodles
  • 2 tsp sunflower oil
  • 3 garlic cloves crushed
  • 2.5 cm 1 inch piece ginger, shredded finely
  • 1/2 tsp mushroom ketchup
  • 1 tsp light soy sauce
  • 4 1/2 oz bean sprouts
  • coriander cilantro leaves, to garnish


  • Soak the dried Chinese mushrooms (if using) for at least 30 minutes in 300 ml (1/2 pint) 1 1/4 cups of the hot vegetable stock. Remove the stalks and discard, then slice the mushrooms. Reserve the stock.
  • Cook the noodles for 2 - 3 minutes in boiling water. Drain and rinse. Set them aside.
  • Heat the oil over a high heat in a wok or large, heavy frying pan (skillet). Add the garlic and ginger, stir and add the mushrooms. Stir over a high heat for 2 minutes.
  • Add the remaining vegetable stock with the reserved stock and bring to the boil. Add the mushroom ketchup and soy sauce.
  • Stir in the bean sprouts and cook until tender. Put some noodles in each bowl and ladle the soup on top. Garnish with coriander (cilantro) leaves and serve immediately.
  • Rice noodles contain no fat and are ideal for for anyone on a low-fat diet.
Calories: 166 kcal
Carbohydrates: 29 g
Protein: 6 g
Fat: 4g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 27 mg
Sodium: 927 mg
Potassium: 150 mg
Fiber: 2 g
Sugar: 4 g
Vitamin A: 471 IU
Vitamin C: 5 mg
Calcium: 20 mg
Iron: 1 mg
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