Spicy Noodle Soup with Mushrooms
(Calorie Breakdown is for 4 Servings.)
Calories 354 (32% from fat)
Fat 13 gram
Saturated Fat 1.5 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 1226 mg.
Carb. 54 gram
Fiber 10 gram
Sugar 5 gram
Sugar Alcohol 0 gram
Protein 16.5 gram
3 Tbsp. olive oil
4 garlic cloves (4 tsp.), minced
3 large shallots (3 oz.), thinly sliced
1/4 tsp. kosher salt
1/4 tsp. black pepper, ground
1/2 tsp. crushed red pepper
1 1/2 pounds of mixed mushrooms such as maitake, oyster, cremini or shitake, chopped into bite sized pieces
1/4 cup fresh chives, diced
1/4 cup fresh mint, chopped
1/2 cup low-sodium soy sauce
1/4 cup unseasoned rice wine vinegar
8 cups of water
8 ounces of whole grain spaghetti noodles
1 cup parsley, chopped
1 cup cilantro, chopped
We were sent a link to this recipe originally by Alison Roman from the New York Times. It's an amazingly rich and savory tasting soup that has almost a beefy flavor.
This recipe is high in sodium. If you're on a low sodium diet, you should consider another option.
1. Heat the oil in a large, deep non-stick pan or dutch oven over medium heat. Once it's hot stir in the garic, shallots, salt and pepper. Cook, stirring occasionally until the shallots start to turn a golden brown, about 3 to 4 minutes.
2. Stir in the crushed red pepper and mushrooms. Cook, stirring occasionally until the mushrooms have softened, released much of their water and turned a deep golden brown. That's about 10 to 15 minutes.
3. Add the soy sauce, vinegar and 8 cups of water. Mix together and continue cooking for 15 to 20 minutes, stirring occasionally until the flavors have blended.
4. Stir in the chives and mint.
5. While the soup is cooking, fill a large pot with 4-6 quarts of water and bring to a boil. Then add the spaghetti noodles and boil for 6 minutes, stirring occasionally. Once they're ready, pour them into a colander and drain.
6. Stir the cooked noodles into the mushroom soup. Let them sit for a minute or two, until the noodles have absorbed the flavor.
7. Use tongs to divide the noodles between 4 or 8 bowls, depending on serving size. Then divide the soup and mushrooms evenly between each bowl. If you are making 4 servings it's about 1 1/3 cup of broth per serving. If you are making 8 servings it's about 2/3 of a cup of broth per serving.
8. Sprinkle the parsley or cilantro over the top, as desired for taste.
Yield: 4 Servings as a Meal or 8 Servings as an Appetizer
You can freeze individual portions for easy re-heating later.
Microwave for approximately 3-4 minutes. Keep the container open a little to allow steam to escape.