Mushroom noodle soup

30 minutes


  • 900ml of vegetable stock
  • 4 dried black Chinese mushrooms, large
  • 100g of enoki mushrooms, or Golden Needle
  • 175g of egg noodles, rehydrated if using dried
  • 4 spring onions, white parts only, sliced
  • 5 garlic cloves
  • 150ml of vegetable oil

Seasoning, to taste

  • light soy sauce
  • white pepper


Soak the dried black Chinese mushrooms with just enough cold water to cover them for 1-2 hours. Slice mushrooms which should be soft and plump, removing any hard stalks. Reserve the stock that these mushrooms make
Whilst waiting for the mushrooms to soak, prepare the garlic oil. Slice the garlic thinly and fill a small saucepan with enough vegetable oil till it is 1.5cm deep. Heat oil and fry the garlic till it turns golden, remove from oil and drain on kitchen paper. Reserve the oil
Place noodles, bean sprouts and spring onions in soup bowls
Heat stock in a pan until it reaches a rolling simmer, adding in mushroom stock. Drop in both mushrooms and blanch gently for about 30 seconds
Pour stock and mushrooms into bowls, over the noodles and stir gently to integrate all the ingredients
Drizzle with some garlic oil, top with garlic chips, add seasoning and enjoy