Soy Mushroom Noodle Soup
Steps
- 1
Slice the mushrooms and fry in 1 teaspoon oil in the pot for 4 minutes until browned.
- 2
Add grated ginger, fry 30 seconds, then pour in 450 ml water and 1 tablespoon soy sauce. Bring to the boil.
- 3
Add the noodles and cook for 3 minutes.
- 4
Stir in the spinach until wilted, taste, and add a little of the flavour sachet only if it needs more salt.
Easy substitutions
No Ginger?
Try A pinch of chili flakes.
No Mushroom?
Try Frozen mixed vegetables.
Storage & leftovers
Best fresh, because noodles soak up the broth. Refrigerate leftovers for up to 1 day and reheat until boiling.
Student tip
Browning the mushrooms first gives the broth a deep flavour without a full sachet of salt.
Prices are estimates and vary by shop and location. Recipe content is user-submitted and not reviewed for allergens or dietary accuracy — check ingredients yourself before cooking.