{"id":3771,"date":"2013-02-21T15:05:58","date_gmt":"2013-02-21T23:05:58","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=3771"},"modified":"2014-04-09T16:38:28","modified_gmt":"2014-04-09T23:38:28","slug":"five-spice-mushroom-noodle-soup","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/five-spice-mushroom-noodle-soup\/","title":{"rendered":"Five Spice Mushroom Noodle Soup"},"content":{"rendered":"
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I’m sitting here having leftover five spice mushroom noodle soup. I’ve been so cold all morning in my office that it is perfect!<\/p>\n

This Asian noodle soup uses Chinese five spice and my favorite fresh thin egg noodles that I get from 99 Ranch. They are really thin, but hold up really well and have a nice chewy-ness, and they freeze amazingly well, so I can buy them way ahead of time.<\/p>\n

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I used a combination of crimini and shiitake mushrooms, but any combo would work. I pick mushrooms according to price. It is amazing to me how much different shiitake mushrooms cost at different stores. At an Asian market, you can get a whole bunch of shiitake mushrooms for just a few dollars. Go somewhere like Whole foods and you’re looking at $1 per mushroom! I went to Trader Joe’s today and they were a little better at 8 mushrooms for under $3, so I got one pack and filled out the rest of the mushrooms with crimini.<\/p>\n

On a side note, my husband, who puts peanuts in anything Asian–whether or not it goes–of course did top off this soup with peanuts \ud83d\ude42<\/p>\n

This made about three big bowls.<\/p>\n

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1\/2 tablespoon sesame oil
\n4 ounces snow peas
\n3 green onions chopped
\n4 ounces crimini or white mushrooms
\n8 shiitake mushrooms
\nSalt
\n1 piece ginger minced
\n1-2 green chilis chopped (optional)
\n6 cups water
\n2 tablespoons\u00a0Better than Bouillon Mushroom Base
\n<\/a>1 tablespoon soy sauce
\n1\/2 tablespoon more sesame oil
\n1 teaspoon Chinese 5 spice
\n1 teaspoon sugar
\n6 ounces tofu cubed
\nJuice from a lime
\n8 ounces fresh thin egg noodles (1\/2 package)<\/p>\n

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  1. Bring a lot of water to a boil in a medium stock pan for the noodles.<\/li>\n
  2. In another sauce pan, heat sesame oil and throw in the snow peas, white parts of the green onions, mushrooms, and a little salt and saute for a few minutes.<\/li>\n
  3. Add ginger, green chilis, water, mushroom base, soy sauce, sesame oil, Chinese 5 spice, and sugar, and cook for a few minutes.<\/li>\n
  4. Add tofu and heat through.<\/li>\n
  5. Squeeze in some lime.<\/li>\n
  6. Throw the noodles into the boiling water for a few seconds (if they were frozen, use tongs to untangle the noodles, once they are all spread out, they are done).<\/li>\n
  7. Add noodles to soup, top with the green part of the green onions and serve.<\/li>\n<\/ol>\n