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
- 4 1/2 oz flat or open-cup mushrooms
- 1/2 cucumber
- 2 spring onions scallions
- 1 garlic clove
- 2 tbsp vegetable oil
- 1 oz Chinese rice noodles
- 3/4 tsp salt
- 1 tbsp soy sauce
Instructions
- Wash the mushrooms and pat dry on kitchen paper (paper towels). Slice thinly. Do not remove the peel as this adds more flavour.
- Halve the cucumber lengthways. Scoop out the seeds, using a teaspoon, and slice the cucumber thinly.
- Chop the spring onions (scallions) finely and cut the garlic clove into thin strips.
- Heat the vegetable oil in a large saucepan or wok.
- 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.
- 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.
- Add the cucumber slices, salt and soy sauce, and simmer for 2 - 3 minutes.
- Serve the mushroom noodle soup in warmed bowls, distributing the noodles and vegetables evenly.
Calories: 103 kcal
Carbohydrates: 9 g
Protein: 2 g
Fat: 7g
Saturated Fat: 1 g
Trans Fat: 1 g
Sodium: 704 mg
Potassium: 184 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 87 IU
Vitamin C: 3 mg
Calcium: 14 mg
Iron: 1 mg