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Japanese Mushroom Soup

Aromatic and flavorful Japanese soup perfect for colder days. Made with ginger, carrots, and onions, served with mushrooms and glass noodles. Light, delicious comfort food ready in just 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 portions
Course: Appetizer, Soup
Cuisine: Asian, Japanese
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

  • 1 stalk celery diced
  • 1 carrot peeled and diced
  • 1 small piece fresh ginger peeled
  • 0.5 sweet onion diced
  • 900 ml vegetarian or chicken broth about 3¾ cups
  • 6 mushrooms sliced thinly
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • 1 pinch salt and pepper to taste
  • 1 portion glass noodles handful, also called vermicelli
  • 2 green onions for garnish

Equipment

  • Small pot
  • Fine-mesh strainer
  • Serving bowls
  • Kitchen scissors

Method
 

  1. Soak glass noodles in cold water for 7-10 minutes until pliable but still slightly firm. Use scissors to cut into 3 parts for easier eating.
  2. Preheat a small pot on medium heat and add sesame oil with diced celery, carrots, ginger, and onions.
  3. Saute vegetables for 5-6 minutes until golden brown to develop maximum flavor.
  4. Add vegetarian or chicken broth and bring to a rolling boil.
  5. Remove from heat and strain broth through fine mesh strainer into another pot, discarding all solids.
  6. Season the clear broth with soy sauce, salt, and pepper, then bring back to boil.
  7. Place soaked glass noodles and sliced mushrooms in serving bowls.
  8. Carefully pour boiling broth over noodles and mushrooms in bowls.
  9. Let sit for 5 minutes to allow flavors to meld, then garnish with green onions and serve immediately.

Notes

Glass noodles are also known as vermicelli noodles. Straining the broth creates a clear, clean soup base. The hot broth will finish cooking the mushrooms and soaked noodles. Best served immediately while hot. Store leftover broth separately from noodles.