Creamy Umami Noodle Soup with Crispy Mushrooms
This guide teaches you how to make a delicious and flavorful Creamy Umami Noodle Soup with Crispy Mushrooms.
Equipment
- Pan
- Pot
Ingredients
- 8 oz Noodles Your favorite type
- 8 oz Mushrooms Button, cremini, or shiitake
- 2 tbsp Soy Sauce Adds saltiness and umami
- 1 cup Dashi Japanese broth, adds umami
- 2 cloves Garlic Minced or powdered
- 1 tbsp Ginger Minced or powdered
- 1/2 cup Coconut Milk Or cream
Instructions
- Gently cook minced garlic and ginger in a pan with a little oil until fragrant.
- Add your chosen broth (beef broth, dashi, or a mix) to the pan. Soy sauce adds a savory umami taste and salt. Let it simmer on low heat.
- Simmer the broth for at least 20 minutes.
- Cook noodles according to package directions.
- Heat oil in a pan over medium heat. Add mushrooms in a single layer. Cook until golden brown and crispy, stirring occasionally.
- Gently stir the creamy coconut milk (or cream) into the simmering broth. Add the cooked noodles and crispy mushrooms. Mix everything together.
- Garnish and serve.