A quick and super easy to cook Filipino soup recipe made with noodles and broth topped with mushroom chicharon, green onions and fried tofu. This delicious vegan noodle soup is full of flavors and great for breakfast or dinner!
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Soup
Cuisine: Filipino
Servings: 2servings
Calories: 1247kcal
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Ingredients
2tablespoonsolive oil
½smallwhite onionchopped
4clovesfresh garlicminced
¼cupshitake mushroomssliced into strips
1inch gingerpeeled and chopped
7cupswater
1stalklemongrass
2tablespoonsbrown sugar
1tablespoonsoy sauce
1teaspoonmushroom seasoning
1tablespoonsalt
½teaspoonpepper
2cupsmami noodles
1tablespoonroasted garlic
2standsspring onions or leekschopped
¼cupmushroom chicharon
fried tofuoptional
Instructions
Preheat the pan over medium heat, then add olive oil
Add shiitake mushrooms, ginger and saute until cooked. Then remove some of the cooked mushrooms and set aside for garnish.
Then add water in the pan and bring to a boil
Add lemongrass, brown sugar, soy sauce, mushroom seasoning, black pepper and allow it to simmer for 2-3 minutes, then turn off the heat
Wash noodles, then place in a serving bowl.
Next, pour in soup in the noodle bowl, and garnish with roasted garlic, spring onions, or leeks, mushrooms, mushroom chicharon. Feel free to add fried tofu and best served hot!