Spicy Noodle Soup With Mushrooms And Herbs Food

MUSHROOM NOODLE SOUP

Steps:

• Prepare vegetables: Chop the onion finely and set aside. Slice the carrot, cut the leek into thin rings, and the red bell pepper into small strips.
• Saute: Heat the oil in a soup pot and fry the onion until translucent. Add the chopped vegetables and cook, stirring for about 3 minutes.
• Slice the mushrooms while the vegetables cook.
• Simmer: Add the garlic-ginger paste to the soup, stir well, then add the vegetable broth, sliced mushrooms, and sambal oelek. Simmer for about 7 minutes.
• Noodles: Add the hoisin, fish, and soy sauce, and noodles to the pot. Cook the noodles in the soup according to the packet's instructions or until done to your liking. In my case, the noodles had to be cooked for 4 minutes.
• Toppings: Slice the scallions thinly and add them to the soup together with the chopped chives and parsley. Serve immediately.

SPICY NOODLE SOUP WITH MUSHROOMS AND HERBS

Steps:

• Heat oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add garlic and shallots, and season with salt and pepper. Cook, stirring occasionally, until shallots start to turn a nice golden brown, 3 to 4 minutes. Add mushrooms and half the chile, and season with salt and pepper.
• Cook, stirring occasionally, until the mushrooms have softened, released much of their water and turned a deep golden brown, 10 to 15 minutes. (A browned mushroom will have infinitely more flavor than an unbrowned mushroom, because the water inside it evaporates and the flavor concentrates. So do not skip this step.)
• Add 1/2 cup soy sauce, 1/4 cup vinegar and 8 cups of water. Bring to a gentle simmer and season with salt and pepper. Continue to simmer until the flavors have melded and the broth tastes good enough to drink (you will be drinking it), 15 to 20 minutes. Season with more soy sauce and vinegar as you like.
• Meanwhile, cook the noodles in a large pot of salted boiling water until just al dente. (The timing will depend on the type and brand of noodles, so consult the package.) Add the noodles to the pot with the broth, and let them hang out in there for a minute or two to finish cooking and soak up all that flavor.
• To serve, use tongs to divide the noodles and mushrooms among bowls, then ladle the hot broth over the top. Serve with the remaining chile, the herbs and the sesame seeds and oil (if using) for people to dress their own bowls to their liking.

SPICY NOODLE SOUP WITH MUSHROOMS AND HERBS

Steps:

• Heat oil in a medium-sized pot over medium heat. Add garlic and shallot and season with a little salt and pepper. Cook, stirring occasionally, for 3-4 minutes, until the shallots are golden brown.
• Add the mushrooms and red pepper flakes and a little more salt and pepper. Cook, stirring occasionally, for 10-15 minutes. The mushrooms will release most of their water and turn a deep golden brown.
• Add soy sauce, rice wine vinegar and 2 cups of water. Heat to a simmer and season with salt and pepper. Simmer for 15-20 minutes. The broth should taste good enough to drink (if you want to adjust flavors to your personal taste, do so now by adding a little more soy sauce and/or vinegar).
• In a separate pot, cook the noodles according to the package direction until al dente. Transfer the noodles into the broth to finish cooking for a minute or two.
• Serve in bowls with the herbs. Add additional red pepper flakes as desired.
• Optional: Dress your bowl with sesame seeds and/or sesame oil, as desired.

HOMEY MUSHROOM NOODLE SOUP

Steps:

• Heat oil in a large saucepan over medium heat. Add mushrooms, onion, leek, and carrots.
• Cook,stirring frequently for 5 minutes.
• Add broth, potato, dill weed, paprika, and pepper. Bring mixture to a boil. Reduce heat to medium-low, cover and cook 40 minutes or until vegetables are tender.
• Add noodles, cook 10 minutes.
• Stir in ketchug and add salt and pepper to taste.