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Chinese egg noodle soup with mixed mushrooms

Chinese egg noodle soup with mixed mushrooms
3.9 35 ratings
Prep. 15 min
Total 35 min
4 portions
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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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