Ginger and Mushroom Noodle Soup

Posted By: Margie Babon


Try this noodle soup in a mixture of different flavor and ingredients by using Japanese style noodles, Chinese cabbage and Italian olive oil with chili in Asian flavor of ginger.


ginger and mushroom soup


1 medium size ginger, finely chopped

100 gms shiitake mushroom

150 gms Japanese style noodles

8 small Chinese cabbage

8 cups vegetable stock

4 cloves garlic finely chopped

2tbsp vegetable oil

3-4 tbsp. sesame oil

Salt to season

Chili in olive oil (for garnish)

2tbsp. freshly grated ginger (for garnish)


  1. Cook the Japanese style noodles according to the instructions. Set aside.
  2. Using a medium size casserole in medium heat, sauté finely chopped garlic in vegetable oil until aromatic. Add finely chopped ginger and sauté for 10 minutes.
  3. Add shiitake mushroom and sauté for 15 minutes.
  4. Pour vegetable stock and simmer for 15 minutes.
  5. Add sesame oil, salt, and Chinese cabbage and simmer for 5-8minutes.
  6. Transfer the soup in a bowl with noodles.
  7. Garnish with freshly grated ginger and chili with olive oil when serving.
  8. Serve piping hot. Makes 4-5 bowls.


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