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Mushroom and Ginger Soup Recipe

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Mushroom and Ginger Soup Recipe

Prep Time: Cook Time:


  • Crimini mushrooms, raw | 1.33 cup whole
  • Vegetable broth | 4.00 cup
  • Egg noodles, dry | 4.50 oz
  • Oil, sunflower, linoleic less than 60% | 2.00 tsp
  • Garlic, raw | 3.00 Tbsp
  • Ginger root, raw | 0.25 cup slices 1" dia
  • Soy sauce made from soy and wheat shoyu | 1.00 tsp
  • Raw sprouted mung beans | 2.00 cup
Nutrition Facts (Per Serving)

Calories per serving: 191.26 mg

Fat per serving: 3.87 g

Saturated fat per serving: 0.65 g

Protein per serving: 7.43 g

Sodium per serving: 1,000.13 mg

Cholesterol per serving: 26.93 g


  1. Firstly crush the garlic and set aside.
  2. Soak the mushroom in a 1 1/4 cup of hot vegetable broth for 30 minutes. Pop out the stalks and discard, now slice the mushrooms and preserve stock.
  3. Cook noodles in boiling water according to the package direction. Drain and rinse noodles lightly once it is tender. Set aside.
  4. In a large wok, heat up an oil on high heat, add garlic and ginger and on high heat, stir fry mushrooms for 2 minutes.
  5. Add remaining broth mixture with preserved broth and let boil. Add soy sauce and ketchup.
  6. Now add in the sprouted beans until they are tender. In serving bowls, add noodles and ladle the soup over them. Garnish with coriander sprigs.

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