Quick Asian Mushroom Noodle Soup

I made this for a client today and, as I often do, decided to whip some up for myself when I got home. I had almost all of the requested ingredients on hand, so I got to it and it was ready to eat in less than 30 minutes — pretty good, especially for a hearty soup! I didn’t have any udon noodles and didn’t feel like boiling up any others, so I went without. I think I prefer it this way and won’t add noodles next time.

The version for my clients included chicken instead of tofu and spinach for the greens. I knew my box was arriving any time from Door to Door Organics, so I let it simmer until that arrived and added in kale. This could really be a kitchen sink soup though — I think just about any vegetable or even beans would be really good in here.  Also, because there’s no butter or oil involved, it’s really low fat (if not no fat) and if you used Bragg’s liquid aminos in place of the soy sauce, it would be salt-free too. It’s extremely flavorful and was so, so easy. Enjoy!

Ingredients
• 4 c. vegetable broth
• 3 Tbsp. soy sauce, low sodium or Bragg’s liquid aminos
•  2 tsp. grated ginger (I took about a 2-3 inch piece and minced it)
• 3 garlic cloves, minced
• 2-3 c. mushrooms — any combo of white, cremini, shiitake, oyster, baby bellas
•  2-3 c. shredded cabbage, white or napa
• 2 large carrots, peeled and thinly sliced
• 1 pkg. baked tofu, cut into small pieces (I use Panda brand, made in Royal Oak — you can find it at the farmer’s market, Holiday Market, natural food stores, etc.)
• 2 oz. cooked udon noodles (optional!)
• 1-2 bunches green onions, thinly sliced
• 2 c. greens — spinach, kale, chard, etc.
• pepper to taste
• 1 Tbsp. Mirin (optional)

1. Cook noodles separately if you are using.

2. In a large pot, combine broth, soy sauce, ginger, garlic, mushrooms, cabbage, carrots and tofu. Cover and bring to a boil.

3. Reduce to a simmer until mushrooms are soft, about 5 minutes. Add in noodles (if using), green onions and greens. Simmer until greens are wilted, about 2 minutes.

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2 responses to “Quick Asian Mushroom Noodle Soup

  1. Oooh that looks so good! Can’t wait to try it.

  2. Thanks Wen, Yen and skinnymum. I try to make it as silmpe for them as possible. I don’t want them to eat instant noodles everyday … or fastfood for that matter.Skinnymum, there is not cutter lah. I only used a small knife to cut the sausage into half. Make a few silts at one end and end the sharp end of the knife to make the eyes and mouth. Put in into a pot of boiling water to cook for a few minutes. That is all.

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