Noodle Soup with Wild Mushrooms

  • 350g dried or fresh noodles
  • 150g beansprouts
  • 150g sliced shitake or any types of wild mushrooms (type to avoid using buttons mushrooms).
  • Mustard leaves (chye sim in Chinese; sayor sawi in Malay) or pak choi – separate leaves from stems and cut stems into 3cm lengths
  • 1500ml chicken or vegetable stock
  • 2 star anise
  • 3cm-crushed ginger
  • 4 fresh red chilies – crushed (omit or use less if you don’t want it spicy)
  • 4 tablespoons soy sauce
  1. Cook the noodles according to the packet instructions and, while their water is boiling, fill a saucepan with the stock, crushed ginger, star anise, crushed fresh chili, stems from mustard leaves/pak choi and soy sauce.
  2. When the stock comes to the boil, add the vegetables. They should be cooked for about 2/3 minutes and not longer.
  3. Pour the flavoured stock over the cooked and drained noodles and serve.

Serves 4


Tip from the Chef: Extra salt is not necessary for this recipe. The saltiness from the soy sauce and the stock should be enough.

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