Cozy Ginger Garlic Mushroom Noodles (Printable)
Earthy mushrooms, zesty ginger and garlic in a savory noodle broth, ready in about 40 minutes for cozy dinners.
# Ingredient List:
→ Vegetables
01 - 2 tablespoons olive oil or sesame oil
02 - 1 medium yellow onion, finely chopped
03 - 4 garlic cloves, minced
04 - 2 tablespoons fresh ginger, grated
05 - 12 oz mixed mushrooms (shiitake, cremini, button), sliced
06 - 2 medium carrots, julienned or thinly sliced
07 - 2 cups baby spinach or bok choy leaves
→ Broth
08 - 6 cups vegetable broth
09 - 2 tablespoons soy sauce (or tamari for gluten-free)
10 - 1 tablespoon rice vinegar
11 - 1 teaspoon toasted sesame oil
12 - Salt and freshly ground black pepper, to taste
→ Noodles
13 - 9 oz rice noodles or wheat noodles
→ Garnishes
14 - 2 green onions, thinly sliced
15 - Fresh cilantro, chopped (optional)
16 - Chili flakes or sliced fresh chili (optional)
17 - Lime wedges (optional)
# Directions:
01 - Heat olive oil or sesame oil in a large pot over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until translucent and softened.
02 - Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant and aromatic.
03 - Add the sliced mushrooms and julienned carrots to the pot. Sauté for 5 to 6 minutes until the mushrooms have released their juices and become tender.
04 - Pour in the vegetable broth, soy sauce, and rice vinegar. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 10 minutes to develop the flavors.
05 - While the broth simmers, cook the noodles according to the package instructions. Drain well and set aside.
06 - Stir the baby spinach or bok choy into the simmering broth and cook for about 2 minutes until just wilted and bright green.
07 - Divide the cooked noodles among serving bowls. Ladle the hot soup with vegetables over the noodles.
08 - Drizzle each bowl with a little toasted sesame oil. Top with sliced green onions, fresh cilantro, chili flakes or sliced fresh chili, and a squeeze of lime juice as desired. Serve immediately while hot.
# Expert Tips:
01 -
- The broth comes together from pantry staples but tastes like it simmered all afternoon.
- Mushrooms give it a meaty, satisfying depth without any actual meat.
02 -
- Cooking the noodles directly in the broth turns them gummy and clouds the liquid, so always cook them separately.
- Adding the greens too early makes them mushy and gray, so wait until the very end and just let them wilt.
03 -
- Grate the ginger directly into the pot using a microplane so the juices fall right into the oil and nothing is wasted on your cutting board.
- A tiny drizzle of toasted sesame oil at the very end, never during cooking, gives the soup a restaurant quality finish that will make people ask what your secret is.