This flavorful recipe for Chinese Mushroom Noodle Soup is a quick and easy soup with an Asian twist that’ll win over family and friends!
I love dishes that take less than a half-hour to cook, so Chinese noodle soup dishes fit the bill. I adore noodle soups but I am never satisfied with the ones with bloated noodles that you get with Chinese takeout. The vegetables are waterlogged and the broth is always flat and tasteless. I’d much rather make it myself.
So I came up with this recipe and I couldn’t be happier with the results. If you’re a fan of Chinese Noodle dishes, you will enjoy this soup, and if you love homemade Chinese food in general, why not try my Perfect Chinese Noodles (Lo Mein) or Chicken with Chinese Mushrooms.
Why This Recipe Works
- Cooking the noodles in the stock adds a deep flavor that can’t be beat.
- Using dried as well as fresh mushrooms gives a richer umami taste and add texture to the soup.
- The soy sauce and oyster sauce give it an authentic flavor profile.
- Dried Mushrooms – You can find Chinese dried mushrooms in specialty stores, but you can use any dried mushrooms you find at the grocery store.
- Fresh Mushrooms – I use cremini mushrooms, but baby bella (aka chestnut mushrooms), or white mushrooms work just as well.
- Stock – I use homemade stock for the best flavor profile, but you can use store-bought if that’s what you prefer.
- Noodles – I’ve made this recipe using anything from ramen, dried egg noodles, rice noodles, or fresh noodles. Use whatever you like best.
- Dark Soy Sauce – good quality dark soy sauce should be used for color and a little flavor it should not have salt in it. Be sure to check the bottle and omit it if it contains salt.
- Soy Sauce – I use low sodium soy sauce, but you can use whatever you like best. If you use regular soy sauce, add a tablespoon at a time and taste in between to season to your taste.
- Oyster Sauce – a lot of people are scared off by oyster sauce. I think it adds a really nice umami flavor. If it’s not your thing you can substitute it with fish sauce (although it’s salty so be careful) or Hoisin sauce for a sweeter flavor profile.
- Extras – I’ve added bok choy (aka pak choi), choy sum, green onions, chili peppers, snow peas, water chestnuts, and broccoli to this soup. You can add what you like or make it just as the recipe states.
How to Soak Dried Mushrooms
Put the mushrooms in a heatproof bowl pour 2-3 cups of boiling water over them use just use enough water to completely submerge them. Soak the mushrooms until plumped and softened (20-30 minutes).
Once ready, transfer the mushrooms to a cutting board with a slotted spoon and remove and discard any tough stems. The liquid that’s leftover can be used as mushroom stock (just be sure to discard any grit that may be at the bottom of the bowl).
How to Make Chinese Mushroom Noodle Soup
- Soak the dried mushrooms.
- Chop the fresh mushrooms.
- Heat the chicken stock.
- Add the green onions, vegetables, and sauces to the pan with the noodles. Return to the boil.
- Simmer until noodles are just cooked.
- Serve and enjoy!
Step by Step Instructions
Soak the dried mushrooms as instructed above.
Chop the fresh mushrooms
Heat the stock and add the vegetables and sauces.
Add noodles and return to a boil, then simmer until noodles are cooked.
Serve and enjoy!
Erren’s Top Tips
- Make this a vegetarian option by omitting the oyster sauce.
- To make ahead, make the soup without the noodles and then cook the noodles in the soup before serving.
Better than Takeout Dishes You’ll Love
Chinese noodle soup is traditionally called “mami”
Yes, you can put raw noodles in soup. However, be careful not to leave them in too long or they will become slimy and gelatinous.
You can store your noodle soup in suitable containers in the refrigerator for up to three days, however, it is best to keep the noodles separate as they will soak up the broth.
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Let’s Make Chinese Mushroom Noodle Soup
- 1 ounce dried morel, porcini or Chinese mushrooms
- 3 cups chicken or vegetable stock
- 3 green onions finely sliced into rounds
- 1 tablespoon oyster sauce
- 1 tablespoon light Soy Sauce
- 1 tablespoon low sodium Dark Soy Sauce
- 4 ounces Chinese noodles of your choice quick cook – no longer than 5 minutes
- Soak the mushrooms in 2-3 cups of hot water for 20-30 minutes (until plump), then remove the mushrooms from the water with a slotted spoon and reserve 1 cup of the liquid.
- Slice the fresh mushrooms and set aside.
- In a large saucepan, heat the chicken stock and bring to a boil.
- Add the green onions, soy sauces, oyster sauce, mushrooms, mushroom liquid, and the noodles. Return to a boil.
- Reduce the heat and cook according to noodle package instructions (just until tender).
- Serve hot.
Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
This recipe was originally published in 2014 but was republished with new photos and information in 2021.
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