Vegetarian Mushroom Noodle Soup
Crispy Fried Egg

A light and refreshing vegetarian noodle soup loaded with fresh and rehydrated mushrooms, simmered in a concentrated umami broth, and finished with a crispy golden fried egg.

Ingredients

• 1 egg
• 2 cloves garlic
• 2 stalks scallions
• 200 g fresh mixed mushrooms
• 30 g dried mushrooms
• 2 tbsp light soy sauce
• 1 tsp salt
• 1 portion white wheat noodles
• 1 handful dried seaweed flakes
• 1 tsp white sesame seeds
• 1 tsp Sichuan pepper oil

Instructions

1. 1Fry the Egg

   

   Heat oil in a wok and fry a single egg until the edges are crispy and the yolk remains soft. Remove the egg from the pan and set it aside for later.

   Tip: Leave a little bit of the oil and cooking residue in the pan to build flavor for the next step.
2. 2Sauté Aromatics

   

   In the same wok without washing it, add sliced garlic and chopped scallions. Stir-fry them over medium heat until they become fragrant and lightly browned.

   Tip: Using the residual oil from the fried egg adds extra depth to the aromatics.
3. 3Add Fresh Mushrooms

   

   Add a variety of cleaned fresh mushrooms directly into the wok with the sautéed garlic and scallions. Toss and stir-fry them until they begin to release their natural juices.

   Tip: Do not crowd the pan too much if possible, and let the mushrooms release their concentrated umami liquid.
4. 4Incorporate Dried Mushrooms

   

   Add previously soaked and rehydrated dried mushrooms into the wok along with the fresh mushrooms. Stir-fry everything together to combine the flavors.

   Tip: Ensure the dried mushrooms are well-drained of excess moisture before tossing them into the hot pan.
5. 5Season with Soy Sauce

   

   Drizzle the light soy sauce directly over the cooking mushroom mixture. Stir well so the sauces and seasoned oils evenly coat the mushrooms to build savory flavor.

   Tip: Add a spoonful of salt at this stage along with the soy sauce for balanced seasoning.
6. 6Add the Soaking Liquid

   

   Pour the reserved liquid from soaking the dried mushrooms into the pot. Bring the mixture to a boil and let it simmer for about ten minutes to create a rich soup base.

   Tip: Never discard the mushroom soaking water, as it contains intense umami flavor essential for the soup.
7. 7Rinse the Cooked Noodles

   

   Transfer the freshly boiled noodles into a strainer and rinse them thoroughly under cold running water. This stops the cooking process instantly, removes excess surface starch, and gives the noodles a wonderfully springy, chewy texture.

   Tip: A cold water rinse is essential for wheat noodles to keep them firm and prevent them from sticking together before assembling the soup.
8. 8Prepare the Bowl Base

   

   Place a handful of dried seaweed flakes and a sprinkle of white sesame seeds at the bottom of an empty serving bowl. Building the seasoning and aromatics at the base allows them to infuse directly into the hot broth as it is poured in.

   Tip: Adding seaweed directly to the dry bowl creates a rich, savory layer that blooms when the boiling soup is added.
9. 9Add Sichuan Pepper Oil

   

   Drizzle a small amount of fragrant Sichuan pepper oil directly over the seaweed and sesame seeds in the bowl. This infuses the base with a subtle numbing warmth and rich aromatic depth.

   Tip: Adjust the amount of Sichuan pepper oil according to your personal preference for spice and numbness.
10. 10Add the Noodles

    

    Use chopsticks to carefully place the rinsed and cooled noodles into the serving bowl on top of the seasoned seaweed base. Arrange them neatly so they absorb the flavors from the bottom.

    Tip: Keep the noodles loose and fluffy when transferring them into the bowl so they mix easily with the broth.
11. 11Pour the Hot Broth

    

    Ladle the hot, simmered mushroom broth and tender cooked mushrooms generously over the noodles in the bowl. Ensure the broth is piping hot so it warms the noodles and releases the rich umami aromas.

    Tip: Pour the broth evenly around the edges to help distribute the seasonings from the bottom of the bowl.
12. 12Top with the Fried Egg

    

    Use chopsticks to gently place the previously fried egg right on top of the assembled mushroom noodle soup. The egg adds a comforting richness that completes this nourishing dish.

    Tip: Letting the fried egg sit in the hot broth for a minute allows it to absorb some of the savory flavors before eating.

Storage & Reheating

Burn It Off

Frequently Asked Questions