Chinese egg noodle soup with mixed mushrooms
TM6 TM5 TM31

Chinese egg noodle soup with mixed mushrooms

4.3 (23 ratings)

Ingredients

  • 40 g mixed dried mushrooms
  • boiling water, for soaking
  • 50 g carrot, cut into pieces
  • 90 g tomatoes, cut into quarters
  • 20 g olive oil
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • ½ tsp ground ginger
  • 1000 g water
  • 2 tsp Vegetable stock paste (see Tips)
  • 100 g dried egg noodles
  • 80 g fresh enoki mushrooms
  • 50 g snow peas, cut into thirds
  • 30 g tofu, cut into cubes (2 cm)
  • 30 g celery, cut into pieces (1.5 cm)
  • ¼ tsp ground black pepper, to taste
  • 1 tbsp white vinegar
  • 20 g fresh coriander, leaves only, finely chopped

Nutrition
per 1 portion
Calories
884.8 kJ / 210.7 kcal
Protein
7.3 g
Carbohydrates
31 g
Fat
6.4 g
Saturated Fat
1.1 g
Fibre
3.8 g
Sodium
1090.5 mg

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