Recipe: Hot ‘n’ Sour Mushroom & Noodle Soup

Hot 'n' Sour Mushroom & Noodle Soup

This Hot ‘n’ Sour Mushroom & Noodle Soup recipe from a few years ago was recently featured in a Vegetarian Living magazine article, so I thought it was worth digging out again after a few requests.  The soup really packs a punch – you would never guess that the light, clear broth could be so full of flavour, and the addition of fine egg noodles makes this a meal in itself.  

I love Thai food, but don’t often get around to making authentic recipes, being put off by the long lists of ingredients.  So this is officially and unashamedly a quick, cheat’s hot & sour soup using shop-bought Tom Yum paste.  The whole recipe should take you less than 20 minutes.

Recipe: Hot 'n' Sour Mushroom & Noodle Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: Asian
Serves: Serves 2
Ingredients
  • 25g packet dried mushrooms (mixed, porcini or any other varieties you have to hand)
  • 2 tbsp Tom Yum Paste (available in most supermarkets.  Check that it's vegetarian as some contain fish sauce)
  • 150g button mushrooms, halved
  • 3 spring onions, sliced diagonally
  • 1 litre vegetable stock (low salt if possible - the soy sauce is quite salty enough)
  • 2 tbsp soy sauce (or less if you've used full-salt stock)
  • 1 red chilli, de-seeded and finely sliced
  • 1 nest of fine egg noodles
  • Juice of 1 lime
  • Handful fresh coriander, stalk very finely chopped, and leaves roughly chopped
Instructions
  1. Soak the dried mushrooms in 200ml boiling water.
  2. In a large saucepan gently fry the button mushrooms and 2 of the spring onions in the Tom Yum paste.  After 1-2 minutes add the stock and soy sauce and bring to the boil.
  3. After 5 minutes, drain the dried mushrooms, reserving the soaking liquor, roughly chop and add to the pan.  Strain the soaking liquor through a sieve or tea strainer into the pan.  Add the finely chopped coriander stalks and red chilli.
  4. After 5 minutes, add the nest of noodles, cover and cook for a further minute.
  5. Turn off the heat, and add the lime juice and most of the coriander, reserving a few leaves for garnish.
  6. Serve into bowls - I like to form a nest of noodles in the bottom of each bowl with a spoon and fork, then ladle over the broth.  Garnish with the remaining spring onion and coriander and serve immediately.

Make it vegan: Just substitute the egg noodles for dairy-free versions – soba or rice noodles are almost always dairy-free but check the packet to be sure.

One comment

  1. […] Hot ‘N” Sour noodle soup-The Veg Space. This is exactly the kind of soup I love to enjoy for lunch or on a day after I have been over indulging on rich food. It is super quick to put together and all you need is some fresh and dried mushrooms, noodles, tom yum pate and whatever else you wish to throw in for added flavour. I like to add fresh red chilli and ginger to mine which is especially good if you are feeling under the weather. […]

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