Recipe of Mushroom Soup with Ginger and Noodles
Number of servings - 4-6
Mushrooms - 4 oz (boiled and finely chopped)
Vegetable broth - 6 cups
Noodles - 4 oz
Olive oil - 2 tsp
Garlic - 2 cloves (crushed)
Ginger - 1 piece (2.5", peeled and finely grated)
Light soy sauce - 1 tsp
Ketchup - 1/2 tsp
Bean sprouts - 4 oz
Salt and ground black pepper to taste
Cook noodles for 2-3 minutes in boiling water, drain and rinse. Set aside.
Heat olive oil in a frying pan. Add garlic and ginger, stir and add the mushrooms. Cook over high heat for 2 minutes.
Pour the broth, bring to a boil. Add ketchup and soy sauce.
Add sprouts and noodles to soup and cook until ready. Salt and pepper to taste.
Pour cooked soup in bowls and garnish to taste.
Ready in: 30 minutes.