10-Minute Mushroom
Cordyceps Noodle Soup

Ready in just ten minutes, this comforting mushroom noodle soup features a rich umami broth made from soaked mushrooms, cordyceps flowers, and a savory soy base.

Ingredients

• 150 g white button mushrooms
• 50 g fresh cordyceps flowers
• 5-6 dried mushrooms (soaked, liquid reserved)
• 50 g bamboo fungus (soaked)
• 1 tbsp cooking oil
• 2 cloves garlic, minced
• 2 cups water (combined with mushroom soaking liquid)
• to taste salt
• 1 tbsp light soy sauce
• 1 tbsp dried shrimp
• 1 tsp white sesame seeds
• 1 tbsp green onions, chopped
• 1 tbsp dried seaweed flakes
• 2 portions noodles of choice

Instructions

1. 1Prepare fresh mushrooms and cordyceps

   

   Place clean white button mushrooms and yellow cordyceps flowers onto a wooden cutting board, preparing them alongside the other mushroom varieties for the soup.

   Tip: Handle the cordyceps flowers gently to keep them intact before slicing or adding to the pot.
2. 2Save the mushroom soaking liquid

   

   Pour the nutrient-rich brown liquid from soaking the dried mushrooms into a clean stainless steel bowl to use as a flavorful base for the soup broth.

   Tip: Always strain the soaking liquid through a fine mesh if there is any sediment at the bottom.
3. 3Slice the white button mushrooms cleanly

   

   Carefully cut the clean white button mushrooms into uniform slices on the wooden cutting board using a sharp kitchen knife.

   Tip: Keep your fingers curled inward while slicing to ensure safety and uniform cuts.
4. 4Slice the bamboo fungus

   

   Take the fully soaked bamboo fungus and cut it into smaller, bite-sized pieces using a kitchen knife on the wooden cutting board.

   Tip: Cut them into manageable lengths so they distribute evenly throughout the noodles.
5. 5Sauté minced garlic in oil

   

   Heat a dollop of oil in a black wok and add minced garlic, stirring continuously until fragrant and golden brown.

   Tip: Keep the heat at medium to prevent the minced garlic from burning and turning bitter.
6. 6Stir-fry mushrooms and bamboo fungus

   

   Add the sliced bamboo fungus and small dried mushrooms directly into the hot wok with the aromatic garlic and oil, tossing them well over medium-high heat.

   Tip: Make sure the wok is sufficiently hot before adding the mushrooms to build a nice savory flavor foundation.
7. 7Add white button mushrooms and cordyceps flowers

   

   Add the sliced white button mushrooms and yellow cordyceps flowers into the wok with the sautéed mushrooms, gently tossing them together with a metal spatula.

   Tip: Add the delicate cordyceps flowers gently so they dont break apart during the initial toss.
8. 8Pour in mushroom liquid and water

   

   Pour the saved nutrient-rich mushroom soaking liquid along with fresh water straight into the wok over the sautéed mushrooms to build the savory soup base.

   Tip: Never discard mushroom soaking water; it contains the most concentrated umami flavor of the dried mushrooms.
9. 9Season the simmering broth

   

   Season the bubbling mushroom broth with salt and light soy sauce, stirring gently to dissolve the seasonings uniformly throughout the liquid.

   Tip: Add soy sauce gradually to keep the broth light and clear while achieving the right savory balance.
10. 10Cover and simmer the soup

    

    Place a fitted wooden lid securely over the top of the wok to trap the heat and steam. Allow the mushroom soup to simmer gently for several minutes so all the individual flavors meld together into a rich broth.

    Tip: A wooden lid helps regulate moisture and keeps the simmering temperature consistent without heavy condensation dripping.
11. 11Prepare the seasoning bowl

    

    Add dried shrimp, sesame seeds, chopped green onions, and dried seaweed flakes into a serving bowl to build the flavor base for the noodle soup.

    Tip: Adding the aromatics and dried seasonings directly to the bowl first allows the hot soup to instantly release their flavors.
12. 12Ladle the hot mushroom soup

    

    Carefully ladle the freshly cooked hot mushroom soup directly from the wok into the prepared seasoning bowl, blending the ingredients together.

    Tip: Pour the hot soup slowly to evenly distribute the warmth and activate the dried ingredients in the bowl.

Storage & Reheating

Burn It Off

Frequently Asked Questions