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Ginger Sesame Mushroom & Glass Noodle Soup

A restorative, 15-minute Asian-style soup featuring clear glass noodles, shiitake mushrooms, and bok choy in a ginger-soy broth.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 bowls
Course: Dinner, Lunch
Cuisine: Asian, Fusion
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Broth Base
  • 4 cups vegetable broth
  • 1 tbsp fresh ginger grated
  • 2 cloves garlic minced
  • 2 tbsp soy sauce or tamari
Soup Solids
  • 3 oz glass noodles bean thread or cellophane noodles
  • 1 cup shiitake mushrooms sliced
  • 2 heads baby bok choy halved
Garnish
  • 1 tsp chili flakes
  • 1 tsp sesame seeds

Equipment

  • Soup Pot
  • Knife
  • Ladle

Method
 

  1. Sauté sliced mushrooms, ginger, and garlic in a pot for 2 minutes.
  2. Add vegetable broth and bring to a simmer. Stir in soy sauce.
  3. Add glass noodles and bok choy. Simmer for 3-4 minutes until noodles are clear and greens are tender.
  4. Remove from heat and stir in sesame oil.
  5. Serve immediately garnished with chili flakes and sesame seeds.

Notes

Glass noodles absorb liquid quickly. Serve immediately or keep noodles separate until ready to eat.