Mushroom Noodle Soup

Asian soup
Emily had her wisdom teeth pulled out and another yogurt was not an option so I made a mushroom noodle soup.  This was so good and I am definitely making it again.

For the stock:

1 lb. chicken wings

4 scallions cut into 1" pieces

2 shallots sliced

1 2" piece of ginger thinly sliced

10 dried shiitake mushrooms

For the soup:

8 oz. slab bacon cut into matchstick slices

4 scallions finely chopped

1 shallot minced

1 3' piece of ginger minced

3 tbsp. soy sauce

1 tbsp. rice vinegar

1 lb. angel hair pasta ( or Chinese egg noodles )

6 small yukon gold potatoes sliced into small cubes or just round slices

10 fresh shiitake mushrooms – slice the caps and discard the rest

eggs optional

In a large pot cover the bottom with vegetable oil.  Brown the wings really well.  Add scallions, ginger, shallots and 12 cups of water.  Bring to a boil and then down to simmer.  Let this simmer for about an hour or until the chicken is falling off the bone.

Once this is done, strain the broth and set aside.

Put the shiitake mushrooms in a large bowl and pour 4 cups of boiling water over them.  Let sit about 15 minutes then strain reserving the liquid.  Chop up the mushrooms and set aside.

Return the large pot to the stove, just wiped down.  Add the bacon and stir until crisp.  Add the scallions, shallots and ginger and cook until soft while continuing to stir.  Add the softened mushrooms from the broth and cook until there is almost no liquid left in the pot.  Now add the reserved broth from soaking the mushrooms and the broth from the chicken mixture.  Bring to a boil and add the noodles.  Stir occassionally until the noodles are done.  Stir in the soy sauce and vinegar, keep warm on low.

In a separate frying pan cover the bottom with canola oil.  Once it gets hot add the potatoes and cook until browned.  Set aside.  Now add the sliced mushroom caps and quickly stir fry them until browned.  Set aside.

In a bowl, pour in the broth and noodles for one serving and top with some potatoes and mushrooms.  As for the egg, I poached an egg and put it on top.  Honestly, it made the soup too heavy.  Delicious but so not necessary. 

I did add some chili sauce to the dish for a little zest but that is totally personal. 






Comments (Archived):

  1. ellen

    soo goood!My girlfriend made a mushroom dish with chanterelle mushrooms brought in from Europe last night.  She used noodles as her base also.Every time I put a mushroom into a dish my husband leaves it on his plate like a 5 year old.

    1. Gotham Gal

      ha. he’s missing out

  2. MB

    Hi Joanne,Just made your (Emily’s) mushroom soup last night for dinner–total “umami” bomb! Big hit.  Thanks for the recipe and thanks for your great take on so many things. I really enjoy everything about your blog but mostly your take on motherhood and careers–I myself am in the midst of my own “pivot” right now and your insights have been great food for thought! Thanks again !

    1. Gotham Gal

      thanks for the comments. keep commenting..and of course reading!

  3. Randy Deaver

    Mmm, that looks tasty! It seems like the kind of food you can enjoy even when you’re just starting to chew again. The recovery period can be very uncomfortable, made worse by some dull choices of food. A few clever recipes at hand can be very useful.

    1. Gotham Gal