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Mushroom Noodle Soup Recipe

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Mushroom Noodle Soup Recipe

Prep Time: Cook Time:


  • Cucumber, with peel, raw | 0.50 cucumber 8-1/4"
  • White mushrooms raw | 4.00 oz
  • Spring onions | 2.00 medium 4-1/8" long
  • Garlic, raw | 1.00 cup
  • Palm kernel oil | 2.00 tablespoon
  • Noodles, chinese, cellophane, dehydrated | 0.25 cup
  • Salt | 0.75 tsp
  • Soy sauce made from soy and wheat shoyu | 1.00 tbsp
Nutrition Facts (Per Serving)

Calories per serving: 156.38 mg

Fat per serving: 7.13 g

Saturated fat per serving: 5.59 g

Protein per serving: 3.67 g

Sodium per serving: 671.54 mg

Cholesterol per serving: 0.00 g


  1. Wipe the mushrooms and slice them thinly; cut the cucumber in half lengthways, discard the seeds and then slice into thin strips; finely chop the scallions; cut the garlic into thin strips.
  2. Heat the wok and then heat the oil in it. Place the garlic and scallions for stir-fry up to 30 seconds. Now put the mushrooms in the wok and stir-fry for 3 minutes.
  3. Now stir in 2.5 cups of water. Break the noodles into short lengths and add them to the soup. Bring the mixture to the boil. Now put the cucumber slices, salt and soy sauce in the wok and simmer for 3 minutes.
  4. Transfer 'Mushroom Noodle Soup Recipe' to the bowls and serve.

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