Cozy Ginger Garlic Mushroom Soup (Print version)
Savory noodle broth with ginger, garlic, mushrooms and greens—comforting weeknight meal in under 40 minutes.
# 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)
# How To Make It:
01 - Heat olive oil or sesame oil in a large pot over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent and softened.
02 - Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant and aromatic.
03 - Add the sliced mushrooms and julienned carrots to the pot. Sauté for 5–6 minutes until the mushrooms are softened and have released their juices.
04 - Pour in the vegetable broth, soy sauce, and rice vinegar. Bring the liquid to a boil, then reduce heat and simmer gently for 10 minutes to allow the flavors to meld.
05 - While the broth simmers, cook the noodles according to package instructions. Drain well and set aside.
06 - Stir the baby spinach or bok choy leaves into the simmering soup. Cook for about 2 minutes until just wilted and vibrant green.
07 - Divide the cooked noodles among serving bowls. Ladle the hot soup with vegetables over the noodles.
08 - Drizzle each bowl with toasted sesame oil. Garnish 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 Advice:
01 -
- The broth tastes like it simmered all day but you are eating in under an hour.
- Ginger and garlic make the kitchen smell like your favorite noodle shop without leaving home.
- Everything cooks in one pot so cleanup is almost nonexistent.
02 -
- Cooking the noodles separately rather than in the broth prevents a gummy starchy mess that ruins the texture.
- Mushrooms release a surprising amount of liquid so do not panic if the pot looks crowded at first.
03 -
- Smash the garlic cloves before mincing them to release more of their natural oils and flavor into the broth.
- A pinch of sugar added with the soy sauce rounds out any bitterness from the ginger and ties the whole bowl together.