Prep 15 mins
Cook 15 mins
- 2 1⁄2 tablespoons vegetable oil
- 5 cups sliced mushrooms
- 2 1⁄2 teaspoons garlic, minced
- 10 cups chicken stock or 10 cups vegetable stock
- 5 cups fresh chow mein noodles or 5 packets ramen noodles
- 5 tablespoons sherry wine or 5 tablespoons rice wine
- 2 1⁄2 tablespoons lemon juice or 2 1⁄2 tablespoons rice vinegar
- 2 1⁄2 teaspoons sesame oil
- 2 1⁄2 dashes hot pepper sauce
- 1 1⁄4 cups scallions, chopped
- In large saucepan, heat oil over medium heat; cook mushrooms and garlic for 2 minutes.
- Add stock and 2 cups water; bring to boil.
- Add noodles, sherry, lemon juice or rice vinegar, sesame oil and hot pepper sauce; reduce heat, cover and simmer for 3 minhtes.
- Stir in scallions.
Ahhhh....so comforting. I'm sure this is a great recipe anytime, but perfect for when you're feeling under the weather. I didn't have the right kind of noodles and used spaghetti. I can't wait try using a more authentic noodle. Didn't alter the recipe otherwise. This one goes straight to the keeper file. Thanks for sharing!
My husband made this for me when I was ill with the flu. He used a mix of exotic Asian mushrooms (black fungus, oyster, enoki, shitaki, etc). It was beautiful and delicious, with well balanced flavours. He was quick to make it, which is amazing given my hubby's usual speed in the kitchen.
A great quick, easy & tasty soup that went well with our stir-fry. The only thing I changed slightly was I used fresh thin shanghai noodles & chopped then up abit before adding to the soup. Thanks for sharing your recipe, we really enjoyed it.