Chinese mushroom noodle soup

    20 min

    This soup is what we eat in our house when we are trying to fight away colds. The ginger, garlic, chilli and chicken stock are a very comforting combination.

    18 people made this

    Serves: 2 

    • 500ml chicken stock
    • 1 (4cm) piece of fresh ginger, peeled and finely diced
    • 4 cloves garlic, finely diced
    • 1/2 teaspoon chilli pepper flakes
    • 5 mushrooms, sliced
    • Asian egg noodles, to taste
    • fresh coriander, to garnish

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Add the stock, ginger, garlic and chilli to a saucepan and slowly heat so all the flavours combine.
    2. When the stock is simmering, add the noodles and cook for a few minutes to soften. Add the sliced mushrooms and simmer for another minute or two before serving.

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    Reviews in English (2)


    4cm of ginger was slightly too much for me, but apart from that fab and quick to make soup.  -  05 Dec 2016


    This was so yummy!! Took hardly any time to make and I had all the ingredients in my cupboard (although had to improvise with ground ginger and chilli powder!)  -  23 Oct 2016