Chinese egg noodle soup with mixed mushrooms

Chinese egg noodle soup with mixed mushrooms

3.9 34 ratings

Prep. 15 min

Total 35 min

4 portions

Ingredients

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

Difficulty

medium

Nutrition per 1 portion

Sodium 1090.5 mg

Protein 7.3 g

Calories 884.8 kJ / 210.7 kcal

Fat 6.4 g

Fibre 3.8 g

Saturated Fat 1.1 g

Carbohydrates 31 g

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Focus on: Mushrooms 10 Recipes
Australia and New Zealand

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