Creamy Mushroom Chilli Oil Noodle Soup
Creamy Mushroom Chilli Oil Noodle Soup
Ingredients
For the Broth
- 1 ounce dried shiitake mushrooms
- 4 cups cold water, for soaking
- 2 inches ginger, sliced
- 1/4 can coconut milk
- 1 teaspoon tamari
For the Mushroom Mince
- all soaked shiitake mushrooms, finely diced
- 1 tablespoon tamari
- 1 teaspoon hoisin sauce
- 1 teaspoon oyster sauce
For the Chilli Oil
- 2 tablespoons chilli flakes
- 1 tablespoon ginger, minced
- 2 spring onion, chopped
- 1/2 cup neutral oil
For the Noodles
- 4 bundles long life noodles
For Assembly and Garnish
- 1 teaspoon sesame oil, per serving, or to taste
- 1/4 cup fresh coriander, chopped, for garnish
Instructions
- 1
Soak the dried shiitake mushrooms in 4 cups of cold water for a minimum of 2 hours, or up to 24 hours. This rehydrates the mushrooms and creates a flavorful base for the broth.
⏱️ 120 min
- 2
Once the shiitakes are rehydrated, carefully strain the soaking liquid into a large saucepan. Reserve the soaked shiitake mushrooms for the mushroom mince.
⏱️ 2 min
- 3
Add the sliced ginger to the saucepan with the strained shiitake liquid. Bring the liquid to a gentle simmer over medium heat.
⏱️ 5 min
- 4
Stir in 1/4 can of coconut milk and 1 teaspoon of tamari into the simmering broth. Continue to simmer gently while you prepare the other components.
⏱️ 3 min
- 5
Finely dice the reserved soaked shiitake mushrooms. Ensure they are chopped into very small pieces to create a mince-like texture.
⏱️ 8 min
- 6
Heat a dry pan over medium-high heat. Add the finely diced shiitake mushrooms and pan-fry them, stirring occasionally, until they begin to brown and develop a slightly crispy texture.
⏱️ 7 min
- 7
To the pan with the browned shiitakes, add 1 tablespoon of tamari, 1 teaspoon of hoisin sauce, and 1 teaspoon of oyster sauce. Continue to fry, stirring constantly, until the mushrooms are glossy and well-coated with the sauces.
⏱️ 5 min
- 8
In a heatproof bowl, combine the chilli flakes, minced ginger, and chopped spring onion. Set aside.
⏱️ 3 min
- 9
Heat 1/2 cup of neutral oil in a small saucepan until it is very hot (it should shimmer and a small piece of spring onion would sizzle if dropped in). Carefully pour the hot oil over the chilli flake mixture in the heatproof bowl. Stir gently and set aside to infuse.
⏱️ 5 min
- 10
Cook the long life noodles according to the package instructions. Typically, this involves boiling them in water until tender. Drain well.
⏱️ 5 min
- 11
To assemble, divide the cooked noodles among four serving bowls. Ladle the hot broth generously over the noodles.
⏱️ 2 min
- 12
Top each bowl with a generous portion of the prepared mushroom mince. Drizzle with sesame oil and a spoonful of the homemade chilli oil, adjusting to your preferred spice level.
⏱️ 2 min
- 13
Garnish with fresh chopped coriander and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Mushroom Chilli Oil Noodle Soup
For the Broth
- 1 ounce dried shiitake mushrooms
- 4 cups cold water, for soaking
- 2 inches ginger, sliced
- 1/4 can coconut milk
- 1 teaspoon tamari
For the Mushroom Mince
- all soaked shiitake mushrooms, finely diced
- 1 tablespoon tamari
- 1 teaspoon hoisin sauce
- 1 teaspoon oyster sauce
For the Chilli Oil
- 2 tablespoons chilli flakes
- 1 tablespoon ginger, minced
- 2 spring onion, chopped
- 1/2 cup neutral oil
For the Noodles
- 4 bundles long life noodles
For Assembly and Garnish
- 1 teaspoon sesame oil, per serving, or to taste
- 1/4 cup fresh coriander, chopped, for garnish
Instructions
- 1
Soak the dried shiitake mushrooms in 4 cups of cold water for a minimum of 2 hours, or up to 24 hours. This rehydrates the mushrooms and creates a flavorful base for the broth.
⏱️ 120 min - 2
Once the shiitakes are rehydrated, carefully strain the soaking liquid into a large saucepan. Reserve the soaked shiitake mushrooms for the mushroom mince.
⏱️ 2 min - 3
Add the sliced ginger to the saucepan with the strained shiitake liquid. Bring the liquid to a gentle simmer over medium heat.
⏱️ 5 min - 4
Stir in 1/4 can of coconut milk and 1 teaspoon of tamari into the simmering broth. Continue to simmer gently while you prepare the other components.
⏱️ 3 min - 5
Finely dice the reserved soaked shiitake mushrooms. Ensure they are chopped into very small pieces to create a mince-like texture.
⏱️ 8 min - 6
Heat a dry pan over medium-high heat. Add the finely diced shiitake mushrooms and pan-fry them, stirring occasionally, until they begin to brown and develop a slightly crispy texture.
⏱️ 7 min - 7
To the pan with the browned shiitakes, add 1 tablespoon of tamari, 1 teaspoon of hoisin sauce, and 1 teaspoon of oyster sauce. Continue to fry, stirring constantly, until the mushrooms are glossy and well-coated with the sauces.
⏱️ 5 min - 8
In a heatproof bowl, combine the chilli flakes, minced ginger, and chopped spring onion. Set aside.
⏱️ 3 min - 9
Heat 1/2 cup of neutral oil in a small saucepan until it is very hot (it should shimmer and a small piece of spring onion would sizzle if dropped in). Carefully pour the hot oil over the chilli flake mixture in the heatproof bowl. Stir gently and set aside to infuse.
⏱️ 5 min - 10
Cook the long life noodles according to the package instructions. Typically, this involves boiling them in water until tender. Drain well.
⏱️ 5 min - 11
To assemble, divide the cooked noodles among four serving bowls. Ladle the hot broth generously over the noodles.
⏱️ 2 min - 12
Top each bowl with a generous portion of the prepared mushroom mince. Drizzle with sesame oil and a spoonful of the homemade chilli oil, adjusting to your preferred spice level.
⏱️ 2 min - 13
Garnish with fresh chopped coriander and serve immediately.
⏱️ 1 min