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I've made this recipe countless times. There are a lot of ways to modify the
recipe - for example, we often use different type sof chiles, different types
of mushrooms, as well as different types of noodles. The core part of the
recipe is creating the spicy and savory broth, which is incredibly easy, and
the inclusion of mushrooms. This recipe is from
[here].
- 3 tablespoons canola or olive oil
- 4 garlic cloves, thinly sliced
- 2 large shallots, thinly sliced
- salt and pepper
- 1.5 pounds mixed mushrooms (maitake, oyster, cremini, or shiitake), torn into pieces
- 1 to 2 fresh red or green chiles (or ¾ teaspoon red-pepper flakes)
- ½ cup low-sodium soy sauce, plus more to taste
- ¼ cup unseasoned rice wine vinegar, plus more to taste
- 8 to 10 ounces noodles (udon, soba, rice, or spaghetti)
- 2 cups herbs (cilantro, mint, chives, parsley, or a mix), for serving
- sesame seeds, sesame oil, or both, for serving (optional)
1. heat oil in a pot, add garlic and shallots, season with salt and pepper, and cook until shallots are golden brown.
2. add mushrooms and half of the chile, cooking until mushrooms are softened and golden brown.
3. add ½ cup soy sauce, ¼ cup vinegar, and 8 cups of water. simmer until flavors meld, about 15-20 minutes. adjust seasoning with more soy sauce and vinegar.
4. cook noodles separately until al dente, then add them to the pot with the broth to absorb flavor.
5. serve by dividing noodles and mushrooms into bowls, ladling hot broth over the top. allow people to customize their bowls with remaining chile, herbs, and optional sesame seeds and oil.
enjoy this delicious and aromatic noodle soup with a kick of spice and a variety of mushrooms and herbs!
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